Hearty Three-Bean Chili with Chicken Sausage and Blue Corn Chips

This hearty chili brings together a trio of beans, savory chicken sausage and a bold Southwest spice blend for a deeply satisfying bowl. The combination of tender beans, smoky spices and a touch of heat is balanced by cooling sour cream, sharp cheddar and fresh cilantro.

Serve it with crunchy blue corn tortilla chips that double as edible spoons-perfect for scooping up every last bit. It’s an easy one-pot meal that’s great for weeknights or game day gatherings.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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. Wash and dry produce. Halve, peel and finely dice onion. Core, deseed and finely dice green pepper. Roughly chop cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.
3. Stir beans and their liquid, half the Tex-Mex paste, half the stock concentrate and ½ cup water into pot. Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 10-12 minutes. Taste and season with salt and pepper. Add another splash of water if the chili seems too thick.
4. Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any cooked sausage like turkey, pork or plant-based. Just adjust cooking time as needed.

Can I make this chili vegetarian?

Absolutely. Omit the chicken sausage and use vegetable stock concentrate. Add extra beans or diced bell peppers for texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of water if needed.