Bass Pro Style Campfire Chili with Smoked Sausage
Robust chili simmered with smoky sausage and beans, a satisfying meal for campfire or backyard gatherings. This american-inspired one pot ready in about 55 minutes pairs large, diced yellow onion, medium, diced green bell pepper, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, sliced into 1/2-inch pieces smoked sausage links
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 can (15 oz), drained and rinsed kidney beans
- 1 can (15 oz), drained and rinsed black beans
- 1 can (28 oz) canned crushed tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add 1 large diced yellow onion and 1 medium diced green bell pepper; sauté for 5 minutes until softened.
- Step 2: Add 1 lb sliced smoked sausage and 3 minced garlic cloves; cook for another 5 minutes until sausage begins to brown and garlic is fragrant.
- Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika; toast spices with the sausage mixture for 1 minute.
- Step 4: Add 1 can (15 oz) drained kidney beans, 1 can (15 oz) drained black beans, 1 can (28 oz) crushed tomatoes, 1 cup water, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bass Pro Style Campfire Chili with Smoked Sausage take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bass Pro Style Campfire Chili with Smoked Sausage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Bass Pro Style Campfire Chili with Smoked Sausage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bass Pro Style Campfire Chili with Smoked Sausage for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bass Pro Style Campfire Chili with Smoked Sausage?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
