One-Pot Spicy Sausage and Black Bean Chili

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Hearty and spicy chili made with smoked sausage, black beans, and tomatoes, simmered together in one pot for a comforting meal. This American-inspired one-pot recipe, ready in about 50 minutes, pairs smoked sausage, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pound, sliced into 1/2-inch rounds smoked sausage
• 2 cans (15 oz each), drained and rinsed black beans
• 1 can (14.5 oz), with juice diced tomatoes
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon (optional for extra heat) red pepper flakes

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 medium diced onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 pound sliced smoked sausage to the pot and cook for 5 minutes, stirring occasionally, until the sausage begins to brown.
3. Step 3: Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, cooking for 1 minute to toast the spices.
4. Step 4: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juice, and 1 cup chicken broth. Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until chili thickens and flavors meld.