Sweet Corn & Sausage Chili Recipe

The BEST Sweet Corn & Sausage Chili you’ll ever make is cozy, hearty, and full of bold flavor! It’s loaded with smoky sausage, tender beans, and sweet corn that gives every bite a little pop of sweetness. This is hands down the BEST CHILI RECIPE for a comforting dinner!

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I’ve been a chili lover for as long as I can remember. My family will tell you that it’s true because they’re the ones enjoying bowl after bowl every time I make it.

Why You’ll Love This Recipe

This chili brings the best mix of sweet, spicy, and savory in one pot.

Rich and satisfying: The sausage adds a deep, meaty flavor that pairs beautifully with creamy beans and sweet corn.

Easy prep: Everything comes together in one pot, which means less cleanup and a stress-free dinner.

Sweet and smoky: The mix of corn and spices creates a perfect balance between bold and cozy flavors.

Perfect for cold nights: It’s thick, hearty, and warms you up from the inside out.

Crowd favorite: Great for family dinners or casual get-togethers, everyone goes back for seconds.

Great leftovers: The flavor gets even better the next day, making it ideal for meal prep.

One little thing I love doing is roasting the corn before tossing it in. The golden, caramelized edges bring out a smoky sweetness that takes the whole chili up a notch and makes every spoonful taste extra special.

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Ingredients

For the Chili:

• 1 lb Italian sausage (mild or spicy, based on preference)
  
• 1 tablespoon olive oil
  
• 1 medium onion, finely chopped
  
• 3 garlic cloves, minced
  
• 1 red bell pepper, diced
  
• 1 green bell pepper, diced
  
• 2 cups corn kernels (fresh, frozen, or canned)
  
• 1 can (15 oz) kidney beans, rinsed and drained
  
• 1 can (15 oz) black beans, rinsed and drained
  
• 1 can (15 oz) diced tomatoes
  
• 1 cup tomato sauce
  
• 1 cup chicken or vegetable broth
  
• 2 teaspoons chili powder
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon cumin
  
• Salt and black pepper to taste
  

Optional Toppings:

• Shredded cheddar cheese
  
• Fresh cilantro
  
• Crushed tortilla chips
  
• Sour cream or Greek yogurt
  

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Step-by-Step Instructions

1. Cook the Sausage

Start by heating olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Once it’s fully cooked and slightly crisp, transfer it to a plate and set aside. Leave a little of the rendered fat in the pot for flavor.

2. Sauté the Veggies

In the same pot, add the chopped onion, bell peppers, and garlic. Stir and cook for about 5 minutes until the veggies turn soft and fragrant. The aroma at this point will already make you hungry!

3. Add the Seasoning and Corn

Stir in the chili powder, cumin, and smoked paprika. Let them toast in the oil for about a minute to release all their flavors. Then mix in the corn, beans, diced tomatoes, and tomato sauce. Stir everything well to coat with the seasonings.

4. Combine and Simmer

Pour in the broth and add the cooked sausage back into the pot. Stir again, bring it to a simmer, then reduce the heat to low. Cover and let it cook for 25–30 minutes, stirring occasionally so nothing sticks to the bottom. The longer it simmers, the richer it gets.

5. Taste and Serve

Give it a final taste test and adjust the salt or spice if needed. Serve hot in bowls and top with cheese, chips, or a dollop of sour cream for that perfect finish.

Tips & Variations

• Make it creamy: Stir in a splash of heavy cream or a scoop of cream cheese at the end for a smooth, velvety texture.
• Add heat: Toss in chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
• Go lighter: Use turkey sausage or chicken sausage for a leaner version.
• Vegetarian twist: Skip the sausage and add extra beans or diced sweet potatoes.
• Thicker chili: Simmer uncovered for an extra 10 minutes to reduce the liquid.
• Storage tip: Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Serving Suggestions

Sweet Corn & Sausage Chili goes well with cornbread, garlic toast, or even over a baked potato. You can top it with shredded cheese, diced avocado, or a spoonful of sour cream for that creamy finish.

When I serve it for dinner, I like to set up a little topping bar with bowls of chips, cheese, and green onions so everyone can build their own bowl. It makes dinner more fun and interactive, and there are never any leftovers!

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes! Brown the sausage and sauté the veggies first, then add everything to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

Can I use canned corn?

Of course. Just drain it well before adding to the pot. For more flavor, you can roast it in a skillet for a few minutes first.

What if it’s too thick?

Add a little more broth or water until you get your desired consistency.

Can I make it spicier?

Definitely. Add extra chili powder, hot sauce, or diced jalapeños.

How long will leftovers last?

This chili keeps well in the fridge for 3–4 days and tastes even better after the flavors sit overnight.

Final Thoughts

Sweet Corn & Sausage Chili is everything you want in a cozy dinner: hearty, flavorful, and full of warmth. Each spoonful has that perfect balance of sweet corn, smoky sausage, and bold spices that make it hard to stop eating.

What I love most about this recipe is how easy it is to adapt. You can make it spicy or mild, creamy or chunky, and it always turns out comforting. It’s one of those recipes that feels homemade and satisfying every single time you make it.