Chipotle Chicken Sausage and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Hearty chili combining smoky chipotle chicken sausage with black beans and fire-roasted tomatoes in a rich, spiced tomato broth. This American-inspired soup recipe (gluten free), ready in about 50 minutes, pairs chicken sausage links, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 (about 12 oz), sliced into 1/2-inch rounds chicken sausage links
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add 1 diced yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tablespoon chipotle chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika to the pot. Cook and stir for 1 minute until fragrant.
3. Step 3: Stir in 4 sliced (1/2-inch) chipotle chicken sausage links and cook for 4-5 minutes until they start to brown.
4. Step 4: Add 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) fire-roasted diced tomatoes with their juices, and 2 cups chicken broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Step 5: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the sauce thickens and flavors meld.
6. Step 6: Ladle chili into bowls and garnish with 1/4 cup chopped fresh cilantro before serving.