0 from 24 votes
Mushroom Sausage Chili Recipe
This sausage chili is loaded with chunks of Italian sausage, ground beef, and sauteed mushrooms. It's a hearty and meaty chili recipe that is sure to please. We usually make this a beanless chili, but you can put some in if your family loves them. It's great both ways.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 640 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 3 3 tablespoons cooking oil divided
- 2 2 lb crimini mushrooms quartered
- 2 2 lb Italian sausage removed from casings
- 1 1 large onion minced
- 4 4 cloves garlic minced
- 1 1 lb ground beef
- 2 2 red bell peppers minced
- 4 4 stalks celery minced
- 5.5 5.5 ounce can of tomato paste
- 3 3 tablespoons chili powder
- 2 2 tablespoons honey optional
- 2 2 teaspoons salt
- 2 2 teaspoons cumin
- 2 2 28-ounce cans whole, crushed, or diced tomatoes see notes
Instructions
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add half of the mushrooms and cook until they brown. Remove the mushrooms from the pan then repeat with one more tablespoon of oil and the remaining mushrooms. Remove them from the pan once cooked.
- Break the sausage meat into chunks, rolling into balls if it is falling apart. Heat the remaining tablespoon of oil in the pan and add the sausage pieces. Cook for about 5 minutes, or until they start to brown and are cooked enough that they hold together like meatballs.
- While the mushrooms and sausage are cooking, add a tablespoon of oil to a large pot over medium-high heat. Add the onion and cook until it is golden, about 5 minutes. Add the garlic and ground beef to the pot and cook until the meat is no longer pink. Add the bell peppers and celery and cook for 5 minutes.
- Push the meat and veggies to the side of the pot and add the tomato paste to the middle. Let it cook for 3 minutes, or until it begins to smell sweet.
- Add the chili powder, honey if using, salt, cumin, tomatoes, and cooked mushrooms and sausage to the pot and stir. Bring the pot to a simmer then lower the heat, cover the pot, and simmer for 30 minutes.
Cup of Yum
Notes
- We prefer to use whole tomatoes in chili recipes. Use your hands to squeeze the whole tomatoes to break them apart before adding them to the chili.
- If you'd prefer not to have chunks of sausage, add the sausage meat to the pot with the ground beef and crumble it as it cooks. You'll have all the flavor this way but without the chunks of meat.
- To save on dishes, you can add the mushrooms and sausages to the chili pot as soon as they're done cooking.
- This chili recipe freezes very well!
Nutrition Information
Serving
2 cups
Calories
640kcal
(32%)
Carbohydrates
28g
(9%)
Protein
35g
(70%)
Fat
45g
(69%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
7g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
1961mg
(82%)
Potassium
1780mg
(51%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
2447IU
(49%)
Vitamin C
66mg
(73%)
Calcium
147mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 640
% Daily Value*
| Serving | 2 cups | |
| Calories | 640kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1961mg | 82% |
| Potassium | 1780mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 2447IU | 49% |
| Vitamin C | 66mg | 73% |
| Calcium | 147mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.