One-Pot Pork Sausage & Red Bean Chili
with Corn, Pickled Jalapeño & Sour Cream
- Milk
A big pot of warming chili that’s ready in 20 minutes? Yes, friends, it’s not only doable, it’s super easy, too! The key is using pork sausage, which already comes with its own seasoning. The other clever trick is adding our Blackening Spice. The mixture includes the smoky, bold spices you want in chili but without the hassle of measuring each one individually. Throw in some corn and kidney beans, plus sour cream and pickled jalapeños for garnish, and you’ve got a hearty dinner at home.
Ingredients
1 unit
Kidney Beans
1 unit
Tomato Paste
4 tablespoon
Sour Cream
2 unit
Chicken Stock Concentrate
1 unit
Jalapeño
1 unit
Lime
1 teaspoon
Garlic Powder
9 ounce
Italian Pork Sausage
1 tablespoon
Blackening Spice
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. If you like your chili a bit spicy, mince a few slices until you have 1 TBSP (1½ TBSP for 4 servings). Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it’s a quick way to decase the sausage!
• Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, garlic powder, and minced jalapeño if desired; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • While sausage cooks, quarter lime. Drain corn.
• Add corn and blackening spice to pot with sausage; cook, stirring often, until corn is lightly browned, 2-3 minutes.
• Meanwhile, in a small microwave-safe bowl, combine sliced jalapeño, juice from half the lime, and ¾ tsp sugar (1½ tsp for 4 servings). Microwave for 1 minute. Set aside, stirring occasionally, until ready to serve.
• Stir tomato paste into pot with sausage; cook, stirring, until coated, 30 seconds. • Stir in beans and their liquid, stock concentrates, and ¼ cup water. Bring to a boil over high heat. Cook, stirring occasionally, until everything is warmed through, 30 seconds more. • Turn off heat. Add a squeeze of lime juice to taste. Taste and season with salt (we used 1½ tsp; 3 tsp for 4 servings) and pepper. TIP: If chili seems too thick, add a splash of water.
• Divide chili between bowls; dollop with sour cream and top with as much pickled jalapeño (draining first) as you like. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, though some found it too sweet or bland and added extra spices 🌶️.
- Ease of prep: Customers raved about how quick, easy, and convenient this one-pot meal was to prepare and clean up.
- Suggestions: Consider using ground beef or pork instead of Italian sausage; reduce corn and add more beans or veggies.
- Leftovers: Several mentioned it reheated well, with some even enjoying it cold or over rice the next day.
- Spice level: While some found it perfectly spicy, others wanted more heat; the pickled jalapeños were a hit.
