Sausage Corn Chili Recipes

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SAUSAGE CORN CHILI



Sausage Corn Chili image

This delicious recipe is a breeze to throw together. Quick enough to serve at lunch. Add a salad and some garlic bread and it is a hearty dinner. It is actually a prize-winning recipe from Quick Cooking Magazine.

Provided by shelbyrose

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb bulk Italian sausage
1 tablespoon dried onion flakes
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2/3 cup picante sauce
1/3-1/2 cup water
1 teaspoon chili powder

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until sausage is no longer pink; drain.
  • Stir in remaining ingredients.
  • Simmer, uncovered, for 10 minutes or until heated through.

Nutrition Facts : Calories 419.5, Fat 25.2, SaturatedFat 8.8, Cholesterol 57.5, Sodium 1571.1, Carbohydrate 33.4, Fiber 6.5, Sugar 7.5, Protein 18.2

CHILI VERDE ESQUITES (MEXICAN CORN SALAD)



Chili Verde Esquites (Mexican Corn Salad) image

Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it's cooled down slightly. -Cara Nicoletti, Seemore Meats & Veggies

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

5 tablespoons lime juice
3 tablespoons olive oil
6 medium ears sweet corn, husked
2 shallots, sliced into rings
1 serrano pepper, sliced into rings, optional
1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages
1 tablespoon canola oil
1/2 cup Cotija cheese, crumbled and divided
1 cup roughly chopped fresh cilantro leaves, divided

Steps:

  • In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.

Nutrition Facts : Calories 229 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

CHEF JOHN'S ITALIAN SAUSAGE CHILI



Chef John's Italian Sausage Chili image

I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 ¼ pounds hot Italian sausage, casings removed
1 ¼ pounds mild Italian sausage, casings removed
1 onion, chopped
salt to taste
2 tablespoons ancho chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
2 ½ cups water, or as needed
1 cup tomato puree
2 (15 ounce) cans cannellini beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
  • Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
  • Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
  • Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g

BLACK BEAN SAUSAGE CHILI



Black Bean Sausage Chili image

Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 16

1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Shredded cheddar cheese, optional

Steps:

  • In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.

SAUSAGE CHILI



Sausage Chili image

started with a basic recipe from the back of a sausage package, and over the years we have altered it until we got this version. Everyone loves it!!

Provided by Geneva Handleman

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 packages regular flavor pork sausage (works well with deer sausage or one package reg and one hot)
2 chopped onions
1 (15 ounce) can tomato sauce
2 (15 1/2 ounce) cans pinto beans
1 cup water
1/2 cup chili powder
2 alarm chili seasoning mix (everything except the Masa)

Steps:

  • In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
  • Add remaining ingredients; bring to a boil.
  • Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
  • Add salt and pepper to taste.
  • Makes 6-8 servings.

Nutrition Facts : Calories 729.6, Fat 42.8, SaturatedFat 13.8, Cholesterol 109, Sodium 1518, Carbohydrate 50.6, Fiber 18.5, Sugar 5.9, Protein 38.7

ORECCHIETTE WITH SAUSAGE, CORN, AND CHILES



Orecchiette with Sausage, Corn, and Chiles image

If you prefer a milder pasta, go light on the chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 pound orecchiette
8 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter
1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
4 1/2 cups fresh yellow corn kernels (from about 6 ears)
Sour cream, for serving
Fresh cilantro leaves, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.
  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.

SAUSAGE CORN CHILI



Sausage Corn Chili image

Nicely spiced Italian sausage and crunchy corn distinguish this thick chili from usual offerings. 'My daughter won a national contest with this zesty recipe,' reports Rhea Lease of Colman, South Dakota.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 8

1 pound bulk Italian sausage
1 tablespoon dried minced onion
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
⅔ cup picante sauce
⅓ cup water
1 teaspoon chili powder

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5-10 minutes or until heated through.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 31.8 g, Cholesterol 57.5 mg, Fat 24.9 g, Fiber 7.6 g, Protein 18.1 g, SaturatedFat 8.7 g, Sodium 1521.3 mg, Sugar 6.3 g

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