Chili is wonderful for a blustery cold day. It’s also good for Game Day. And it’s pretty nice to have on hand for multiple lunches during the week too. This Mexican Black Bean and Sausage Chili is incredibly filling, so I consider that a “win” for not needing a lot of food to fill you up!
How to make Mexican Black Bean and Sausage Chili:
The full, printable recipe is at the end of this post. The first step is making the homemade sausage. You can use “pre-made” sausage if you want for this recipe, but it’s so much better to make it homemade. Combine all of the sausage ingredients in a bowl. Mix them together. Then cover the bowl with plastic wrap and refrigerate the sausage mixture overnight. This will help the flavors really come to life. The next day, heat the oil in a pan. Cook the sausage mixture until done.
Place 1 1/2 cups black beans and 1 cup of chicken broth in the bowl of a food processor. Process until smooth. This is a mixture that will help give your chili a nice, hearty texture.
To the cooked sausage, add onion and spices and cook until the onion is tender. Then add in the puréed beans, more black beans, broth and canned diced tomatoes. Simmer for 45 minutes. Then stir in lime juice and finely chopped fresh cilantro.
Ladle the chili into bowls for serving.
Garnish this Mexican Black Bean and Sausage Chili with your favorite chili toppings. We like sour cream, shredded cheddar cheese and chopped green onion. Enjoy!
Here are a few more chili recipes you might like to try:
Ina Garten’s Chicken Chili Beef and Dark Beer Chili Butternut Squash Hatch Green Chili Three Bean and Beef Chili Vegetarian Chili
