Quick 20-Minute Pork Sausage and Red Bean Chili with Corn and Pickled Jalapeño

This one-pot chili is proof that a deeply flavorful, comforting meal doesn’t have to simmer for hours. In just 20 minutes, you can have a pot of smoky, spicy chili on the table. The secret? Pre-seasoned pork sausage and a bold blackening spice blend that delivers all the chili-worthy flavors without measuring a dozen spices.

Sweet corn and kidney beans add heartiness, while a dollop of sour cream and tangy pickled jalapeños balance the heat. It’s the perfect quick dinner for busy nights when you want something satisfying without the fuss.

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Ingredients

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 1 teaspoon of oil in a large pot or Dutch oven over medium-high heat. Add the pork sausage, breaking it up with a spoon and cook until browned, about 4-5 minutes.
2. Stir in the blackening spice and garlic powder, cooking for 30 seconds until fragrant.
3. Add the tomato paste and cook for 1 minute, stirring constantly.
4. Pour in 1 cup of water (or use chicken broth if not using concentrate) and the chicken stock concentrate (if using). Stir to combine, scraping up any browned bits from the bottom.
5. Add the drained kidney beans and corn kernels. Bring to a simmer and cook for 5-7 minutes, until slightly thickened. Season with salt and pepper to taste.
6. Serve the chili in bowls. Top with a dollop of sour cream, a few slices of pickled jalapeño and a squeeze of fresh lime juice.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage, but keep in mind that the flavor and fat content will vary. Adjust seasoning as needed.

Can I make this chili ahead of time?

Absolutely! This chili stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water if it’s too thick.

Is this chili gluten-free?

Yes, as long as you use gluten-free sausage and stock concentrate. Check labels to be sure.