Chicken sausage chili started showing up in my rotation when I wanted something with serious depth but not the heaviness of beef. The hot and mild Italian chicken sausage combo gives you flavor and heat without having to build it all from scratch with raw aromatics and spice blends. Easy fix. Roasting the grape tomatoes before they go in is worth the extra step: 375°F with sherry vinegar glaze, and they come out concentrated, slightly caramelized, and full of sweetness that balances the jalapenos and poblano. The chili is built over a long aromatics base of onion, shallot, celery, and peppers, so it tastes like it cooked much longer than it did. Feed it to anyone who thinks chicken chili is a compromise.
How to Make Chicken Sausage Chili with Roasted Tomatoes
Roasting the tomatoes
Halve the grape tomatoes and toss them with olive oil and sherry vinegar glaze before roasting. Twenty minutes at 375°F until they’re bubbly and starting to char at the edges. True story. Reserve the pan juices and add them to the chili pot along with the tomatoes, because that liquid carries a lot of flavor.
Building the base
Brown the sausage first, breaking it up well, then build the aromatics in the same pot. Onions, shallots, celery, green pepper, poblano, and jalapeno all need proper time to soften before adding liquid. Rushing this step makes the chili taste thin and raw even after it simmers. 
Finishing and seasoning
Add the roasted tomatoes in the last thirty minutes of simmering so they don’t break down completely and lose their texture. Taste for heat and salt near the end, because the sausages vary in saltiness by brand. A squeeze of lime before serving brightens everything considerably.
Chicken Sausage Chili with Roasted Tomatoes
- Total Time: 125 minutes
- Yield: Serves 8
- Diet: Omnivore, Gluten-Free
Description
Hearty chili, lighter with chicken.
Roasted tomatoes add sweetness and depth.
Ingredients
- 2 tbsp (30 ml) extra virgin olive oil
- 1 lbs (454 g) hot Italian chicken sausage, casings removed
- 1 lbs (454 g) mild Italian chicken sausage, casings removed
- 2 cups (474 ml) chopped yellow onions
- 1 cup (237 ml) chopped shallots
- 1 cup (237 ml) chopped green bell pepper
- 0.5 cups (118 ml) chopped celery
- 0.5 cups (118 ml) chopped poblano peppers
- 4 tbsp (60 ml) chopped seeded jalapenos
- 2 tbsp (30 ml) minced garlic
- 8 cups (1893 ml) low sodium chicken stock
- 1 lbs (454 g) Great Northern beans, soaked overnight and drained according to the package
- 1 tbsp (15 ml) ground cumin
- 2 tsp salt
- 1 tsp coarse ground black pepper
- 1 tsp Ancho chili powder
- 1 tsp Chipotle Tabasco Sauce
- 1 tsp Worcestershire sauce
- 0.5 tsp Tabasco sauce
- 8 cups (1893 ml) chopped roasted chicken
- 1 cup (237 ml) heavy cream
- 1 tbsp (15 ml) plain white cornmeal
- 2 pints roasted grape tomatoes
- pepper jack cheese
- smoked sweet paprika
- 2 pints grape tomatoes
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) Sherry Vinegar Glaze
- 0.25 tsp salt
- 0.125 tsp coarse ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut grape tomatoes in half and place them on a metal baking sheet.
- Sprinkle the tomatoes with olive oil, sherry vinegar glaze, salt, and pepper. Toss until coated.
- Bake for 20 minutes, or until tomatoes are bubbly. Remove from oven and reserve.
- For the Chili:
- In a large stock pot, add olive oil and chicken sausage. Cook over medium-high heat, breaking up the sausage with a spoon, until cooked completely.
- Add onions, shallots, bell pepper, celery, poblano pepper, jalapeño peppers, and garlic. Cook over medium heat, stirring frequently, until vegetables soften.
- Add chicken stock and drained, soaked beans. Bring to a simmer and cook for about one hour, stirring occasionally, until beans are tender.
- Add cumin, salt, pepper, chipotle Tabasco, Worcestershire sauce, and Tabasco sauce. Stir.
- Add roasted chicken. Cook for 30 minutes, stirring occasionally.
- In a small bowl, combine heavy cream and cornmeal until blended.
- Pour the cream mixture into the chili and stir until incorporated.
- Simmer for 15 more minutes, stirring frequently.
- Add roasted tomatoes and their juices. Stir.
- Serve warm, garnished with grated pepper jack cheese and smoked sweet paprika.
Notes
- For a richer flavor, brown the chicken sausage before adding the vegetables.
- To reduce the spiciness, omit or reduce the amount of jalapeños and chipotle Tabasco sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are even better the next day!
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Do I have to soak the beans overnight?
Soaking overnight gives you the most even, creamy texture. If you forgot, a quick soak works: cover the beans with boiling water, let them sit for one hour, then drain and proceed. Canned Great Northern beans are also fine; add them in the last 30 minutes.
Can I use pork sausage instead of chicken sausage?
Yes. Pork Italian sausage will give you a richer, fattier chili. Just drain off some of the rendered fat after browning if it seems excessive.
How spicy is this chili?
With hot Italian sausage, poblanos, and four tablespoons of jalapenos, it has solid heat without being overwhelming. For a milder version, use all mild sausage and reduce the jalapenos by half.
