Craving something hearty and bold? Plant Based Italian Sausage Chili packs a punch with rich, savory flavors, combining the warmth of chili with the irresistible taste of Plant Based Italian sausage. No beans and no chili powder but tons of flavor. Is it chili? Is it soup? Your guess is as good as mine. All I know it that it’s delicious and perfect for chilly nights or a crowd-pleasing dish. Italian Sausage Chili’s comfort food with a twist!
Italian Sausage Chili
You know how sometimes you find a recipe, then prepare it, and it doesn’t look like the original recipe? That happened to me this week. I was trying to make The Allrecipes Pizza Soup and it ended up not looking exactly like Pizza Soup. In my defense, I was modifying the recipe to make it plant based, so that did change things quite a bit, but the final result just didn’t look like Pizza Soup. Dear Social Media Guy staged a protest when I showed him the pictures and insisted that it looked like chili (even though I said that chili usually had beans and chili powder). I said “Why don’t we call it Italian Sausage Soup?” and was told in no uncertain terms that Italian Sausage Soup has pasta and this doesn’t. In the end, I decided to make Dear Social Media guy happy and am calling this recipe Italian Sausage Chili. Feel free to call it whatever you want as long as we all agree that this chili/soup is delicious!
Italian Sausage Chili is loaded with (plant based) Italian sausage, tomatoes, peppers and flavor! I topped mine with gluten free pizza crackers for an extra punch of flavor.
A few things to note about Italian Sausage Chili
- I made this Chili/Soup plant based using Impossible bulk sausage and Whole Foods 365 Italian Sausage links, but you can use any brand. I ended up using the spicy bulk sausage because the store only had spicy and I wasn’t going back. It was a nice addition to the chili.
- This recipe was topped with plant based mozzarella (Aldi plant based mozzarella and Follow Your Heart grated parmesan). Alternatively (keeping with Kosher dietary laws) you can make it with real cheese and plant based meat, or flip it and use real beef Italian sausage and plant based cheeses. You are the Executive Chef in your kitchen…you decide.
- Instead of a cup of diced yellow onion, I used green onion. It was perfect.
- If you can use a nonstick pot I recommend it, or use a little bit of oil when doing the sautéing. I had a bit of an issue with my heavy stock pot and no additional oil. I ended up adding some avocado spray to keep the sausage from sticking.
- The plant based pepperoni I found turned out not to be gluten free, so I substituted sliced Italian sausages. If you happen to not be a GFE (Gluten Free Eater) then they Yves Plant Based pepperoni looked great.
Bubble bubble, toil and trouble. Dear Husband smelled the amazing Italian Sausage Chili all the way in his basement office. He was very excited to eat dinner!
Here’s the recipe for Italian Sausage Chili (Plant Based)
Whatever you call this, chili or soup, just prep it and call everyone for dinner!
Italian Sausage Chili (Plant Based)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Plant Based
- Diet: Kosher
Description
Craving something hearty and bold? Plant Based Italian Sausage Chili packs a punch with rich, savory flavors, combining the warmth of chili with the irresistible taste of Plant Based Italian sausage. No beans and no chili powder but tons of flavor. Is it chili? Is it Soup? Your guess is as good as mine. All I know it that it’s delicious and perfect for chilly nights or a crowd-pleasing dish. Italian Sausage Chili’s comfort food with a twist!
This recipe is originally from Allrecipes.com – Pizza Soup.
Ingredients
- 3.5 ounces (plant based) Italian sausage, thinly sliced
- 14 to 16-ounces (plant based) bulk Italian sausage
- 1 cup green onion, sliced
- 1 green bell pepper, seeded and diced
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 cups vegetable stock or consomme
- 1 tablespoon dried Italian seasoning
- 1 cup (plant based) shredded mozzarella cheese
- 1/4 cup (plant based) grated Parmesan cheese
- Pizza flavored crackers or croutons
Instructions
- Gather all the ingredients.
- Cut the Italian sausage slices in half, then sauté them over medium-high heat until they start to crisp, stirring occasionally.
- Remove from the pan and drain on paper towels. Set aside.
- In the same pot, cook the bulk sausage over medium-high heat until cooked through and lightly browned.
- Add the onion and peppers; cook until crisp-tender, stirring occasionally, about 5 minutes.
- Add tomatoes, tomato sauce, vegetable stock and Italian seasoning to the pot. Bring mixture to boiling over medium-high heat. Reduce heat and simmer, covered, for 10 minutes, stirring occasionally.
- Top each serving with crispy Italian sausage, mozzarella, Parmesan and crackers/croutons.
Equipment
Beyond Meat Sausage Plant-Based Dinner Links, Hot Italian 14 Oz
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Cuisinart Chef’s Classic Nonstick Hard-Anodized 8-Quart Stockpot with Lid,Black
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Daiya, Style Shreds Mozzarella
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Follow Your Heart Dairy Free Grated Parmesan
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Follow Your Heart Vegan Gourmet Shredded Mozzarella, 8 oz
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HexClad 7QT Hybrid Deep Sauté Pan/Chicken Fryer with Lid
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HexClad 8QT Hybrid Stock Pot with Lid
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Impossible, Savory Ground Sausage, 14 Ounce
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Impossible™ Sausage Made From Plants, Italian, 4 Links, 13.5 oz
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Impossible™ Sausage Made From Plants, Spicy, Ground, 14 oz
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Mozzarella Shreds, 365 by Whole Foods Market,
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Buy Now → Notes
I made this Chili/Soup plant based using Impossible bulk sausage and Whole Foods 365 Italian Sausage links, but you can use any brand. I ended up using the spicy bulk sausage because the store only had spicy and I wasn’t going back. It was a nice addition to the chili.
This recipe was topped with plant based mozzarella (Aldi plant based mozzarella and Follow Your Heart grated parmesan). Alternatively (keeping with Kosher dietary laws) you can make it with real cheese and plant based meat, or flip it and use real beef Italian sausage and plant based cheeses. You are the Executive Chef in your kitchen…you decide.
Instead of a cup of diced yellow onion, I used green onion. It was perfect.
If you can use a nonstick pot I recommend it, or use a little bit of oil when doing the sautéing. I had a bit of an issue with my heavy stock pot and no additional oil. I ended up adding some avocado spray to keep the sausage from sticking.
The plant based pepperoni I found turned out not to be gluten free, so I substituted sliced Italian sausages. If you happen to not be a GFE (Gluten Free Eater) then they Yves Plant Based pepperoni looked great.
You can use fire roasted diced tomatoes for extra flavor!
Nutrition
- Serving Size:
- Calories: 414
- Sugar: 6.7 g
- Sodium: 1345.9 mg
- Fat: 21.5 g
- Saturated Fat: 12.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2.7 g
- Protein: 17.4 g
- Cholesterol: 68.8 mg
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