Bob Evans Chili Recipe

A hearty and comforting sausage chili made with beans, tomatoes, and warm spices. This easy one-pot meal is rich, flavorful, and perfect for family dinners or cozy nights.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

1 lb Sausage Mild or spicy

15 oz Red kidney beans Drained and rinsed

15 oz Chili beans Do not drain

14.5 oz Diced tomatoes With juices

1 small Yellow onion Diced

1 medium Green bell pepper Diced

1 clove Garlic Minced

1 tbsp Tomato paste Adds depth

1 tbsp Chili powder Adjust to taste

1 tsp Ground cumin —

0.5 tsp Smoked paprika Optional

0.5 tsp Salt To taste

0.25 tsp Black pepper —

1 cup Beef broth Adjust consistency

Equipment

Large Pot or Dutch Oven For cooking chili
Wooden spoon For stirring and breaking sausage
Knife For chopping vegetables
Cutting board For prep work
Ladle For serving

Method

Step 1:

Heat a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon until fully browned. Drain excess grease if needed.

Step 2:

Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 4–5 minutes until the vegetables are softened.

Step 3:

Stir in the diced tomatoes, tomato paste, chili beans, and kidney beans. Mix everything well until combined.

Step 4:

Add chili powder, cumin, smoked paprika, salt, and black pepper. Pour in the beef broth and stir to combine all ingredients evenly.

Step 5:

Bring the chili to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally.

Step 6:

Taste the chili and adjust seasoning if needed. Serve hot with your favorite toppings.

Notes

Chili thickens as it cools; add broth when reheating if needed.
For extra heat, add jalapeños or cayenne pepper.
You can substitute ground beef or turkey for sausage.
This recipe works well in a slow cooker (6–8 hours on low).