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Chickpea & Chicken Sausage Chili

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In the winter, I love cooking soups, stews, and chilis. They’re not as svelte or snazzy to blog about as some other recipes (and they certainly don’t photograph as beautifully as, say, a cinnamon bun) but they are just so easy. Chili is generally a one-pot, mostly hands-off, and filling meal. And as the days get shorter and the weather gets colder, I know I am always happy to have a big bowl of something warm at the end of the day.

The great thing about this chili is that it’s flexible. If you’re vegetarian or vegan, just omit the sausage and/or cheese and double the amount of beans or mushrooms. It’s a quick enough recipe that I was able to make it as a weekend lunch, so I suspect it’s a good pick for a weeknight dinner even on a busy night.

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​​​​​​​​​​​​​​​​​​​​​​Chickpea & Chicken Sausage Chili

Makes 4 Servings

  • 2 tablespoons olive oil
  • 3 links hot Italian chicken or turkey sausages
  • 3 stalks of celery, diced into 1/2” pieces
  • 1/2  medium onion, chopped
  • 1 package gourmet blend mushrooms
  • ½ bell pepper, diced (red, yellow, green or orange)
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp smoky paprika
  • 1/2 tsp italian seasoning
  • 1-15 oz can chickpeas, drained and rinsed
  • 1-28 oz can whole plum tomatoes
  • 1 cup of chicken or vegetable stock (optional)
  • 1 cup chopped kale

  1. Heat olive oil in a dutch oven over medium heat, cook celery for 5 minutes stirring occasionally. Add garlic and onions and continue cooked for 5 minutes or until translucent
  2. Remove casing from the sausage and break up into smaller pieces and add to pan.
  3. Add bell pepper to the pan and cook 4-5 minutes. Add spices (salt, pepper, italian seasoning and paprika) and cook for an additional minute.
  4. Using your hands break up tomatoes and add to the pan along with the juice from the tomatoes. Stir and simmer for 15 minutes.
  5. Add stock if you find it it too thick.
  6. Add the chopped kale and cook an additional 2 minutes.
  7. Optional: top with grated or shaved parmesan cheese.
       Serve with crusty bread or baguette.