Loaded Tex-Italian Black Bean Chili

Lanie Smith


This recipe is ~hot~ with a surprising spicy fusion of Mexican-Italian flavors. Ladle it up with a tray of toppings to choose from. Let's get this party started!

pinch tips: Slow Cooker/Crock Pot Hints




30 Min


3 Hr


1 lb
hot ground italian sausage
2 Tbsp
olive oil
2 c
chopped celery
2 c
yellow onion, finely chopped
2 clove
garlic, chopped
1 (14.5 oz can(s)
petite diced tomatoes
4 Tbsp
tex-mex flavor chili seasoning (1.25 oz pkg)
2 c
3 (15 oz.) can(s)
seasoned black beans, drained and rinsed
1 1/2 c
shredded italian cheese blend
1/2 c
sour cream
1 pkg
tortilla chips
1 c
fresh plum tomatoes, chopped and seeded (optional)
1/3 c
sliced green onion, green part (optional)
1 large
avocado (optional)

Directions Step-By-Step

Crumble sausage into a large heavy non-stick pot. Cook on medium heat until browned. Remove with slotted spoon onto plate. Set aside.
Add oil, celery and onions to the pot. Saute for 3 minutes.
Next add garlic, tomatoes, and seasoning. Stir for 5 minutes. Then add water and black beans.
Cook for 1/2 hour on medium, stirring constantly. Cover and reduce heat to med-low. Cook for three hours, stirring regularly and mashing beans gently to desired consistency.
Serve, topped with cheese, sour cream, tortilla chips, fresh tomatoes, green onion and avocado slices.

About this Recipe

Course/Dish: Chili
Regional Style: Italian
Hashtags: #sausage, #beans, #spicy, #black