Spiced Firehouse Chili with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty chili inspired by the energy of fire response teams, featuring smoked sausage and warming spices for a comforting meal. This American-inspired comfort-food recipe, ready in about 55 minutes, pairs olive oil, smoked sausage, 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.

Ingredients

• 2 tbsp olive oil
• 12 oz, sliced into 1/2-inch rounds smoked sausage
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed kidney beans
• 15 oz, drained and rinsed black beans
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 12 oz sliced smoked sausage and cook for 4-5 minutes until edges are browned and sausage is fragrant.
2. Step 2: Add 1 medium diced yellow onion and 1 medium diced red bell pepper to the pot, sautéing for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices are fragrant.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices, 15 oz each of drained kidney beans and black beans, and 2 cups beef broth. Stir to combine.
5. Step 5: Bring the mixture to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally until chili thickens.
6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Stir in 1/4 cup chopped fresh cilantro just before serving.