Spicy Ole Miss Red Chili with Black Beans and Smoked Sausage
A hearty, smoky chili inspired by Southeastern flavors featuring smoked sausage, black beans, and a kick of heat perfect for chilly evenings. This american-inspired soups ready in about 55 minutes pairs smoked sausage, sliced, medium yellow onion, diced, medium red bell pepper, diced 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
- 12 oz smoked sausage, sliced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 14 oz canned diced tomatoes
- 15 oz canned black beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 12 oz sliced smoked sausage, cooking for 4 minutes until the sausage edges brown and release smoky aroma.
- Step 3: Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tsp kosher salt, stirring for 1 minute until spices bloom.
- Step 4: Pour in 14 oz canned diced tomatoes with juices, 15 oz drained and rinsed black beans, and 2 cups beef broth. Bring mixture to a simmer and cook uncovered for 30 minutes until chili thickens and flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges to squeeze over each bowl for an added brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Ole Miss Red Chili with Black Beans and 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 Spicy Ole Miss Red Chili with Black Beans and 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 smoked sausage, sliced from drying out.
Can I substitute ingredients in Spicy Ole Miss Red Chili with Black Beans and 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 Spicy Ole Miss Red Chili with Black Beans and 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 Spicy Ole Miss Red Chili with Black Beans and Smoked Sausage?
American soups 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.
