Camping-Style One-Pot Chili with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty one-pot chili combining smoked sausage and beans, perfect for easy outdoor cooking or a cozy night in. This American-inspired one-pot recipe, ready in about 50 minutes, pairs smoked sausage, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 40 min Serves 6 American cuisine 350 cal/serving

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Ingredients

12 oz, sliced into 1/2-inch rounds smoked sausage
2 tbsp olive oil
1 medium, diced yellow onion
1 medium, diced green bell pepper
4 cloves, minced garlic cloves
14 oz can canned diced tomatoes
15 oz can, drained and rinsed kidney beans
15 oz can, drained and rinsed black beans
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced smoked sausage and cook for 5 minutes, stirring occasionally until browned and edges are crispy.
Step 2: Add 1 diced medium yellow onion and 1 diced medium green bell pepper to the pot. Sauté for 4-5 minutes until vegetables soften and become fragrant.
Step 3: Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
Step 4: Pour in 14 oz canned diced tomatoes with their juices, 15 oz drained kidney beans, 15 oz drained black beans, and 1 cup water. Stir to combine.
Step 5: Bring the chili to a simmer, reduce heat to low, cover, and cook for 25 minutes, stirring occasionally until flavors meld and chili thickens slightly.
Step 6: Taste and adjust seasoning if needed before serving warm.