Skip to main content

Sausage, Corn and Potato Chili



Quantity Ingredient
4 (1 pkg.) Piller’s Grillwurst Sausage, casing removed and chopped
10 ml (2 tsp.) vegetable oil
375 ml (1½ cups) onion, chopped
250 ml (1 cup) canned corn kernels, drained
10 ml (2 tsp.) fresh garlic, minced
540 ml can red kidney beans, drained and rinsed
625 ml (2½ cups) tomato sauce
250 ml (1 cup) potato, diced
125 ml (½ cup) gluten-free chicken or beef stock
10 ml (2 tsp.) chili powder
7 ml (1½ tsp.) dried basil
5 ml (1 tsp.) brown sugar
2 ml (½ tsp.) cumin
125 ml (½ cup) cheddar cheese, shredded
60 ml (¼ cup) light sour cream
60 ml (¼ cup) fresh parsley, chopped



Spray a non-stick skillet with cooking oil, add vegetable oil, and place over medium heat. Add onions and cook until soft, stirring frequently, about 5 minutes. Stir in corn and garlic. Cook and stir for 8 minutes, or until corn is browned. Stir in sausage and cook for 5 minutes, or until the sausage is browned and cooked. Stir in beans, tomato sauce, potato, stock, chili powder, basil, sugar and cumin. Bring to a boil, reduce heat, and cover. Simmer for 25 - 30 minutes, or just until potatoes are tender. Serve immediately, garnished with cheese, sour cream, and parsley.