An easy slow cooker chili that is packed with flavor and a variety of textures, featuring spicy Italian sausage and poblano chiles.

Slow Cooker Sausage and Poblano Chili Recipe from

You’ve probably heard the news. It’s snowing everywhere. Well, not everywhere. I mean it’d really be something if it snowed in Miami, huh? To be in Miami instead of everywhere white covered right now. Then again, my ghostly white skin would not fit in there, at all. 

Three weeks ago a certain groundhog predicted an early spring. We’ve now had three weekends of snow since this prediction. This all after a very mellow winter that I was happy to have. And I’m not talking just a few inches each weekend, nope. I’m talking a whopping 28 inches one weekend alone, more the following (which quite frankly I just plain can’t remember how much we got last weekend) and 5-6 more inches today. I mean come on.

Slow Cooker Sausage and Poblano Chili Recipe from

I’m ready for spring. So this New England-er who hates winter… (I know. San Diego is calling me. Or even some place slightly more southern, even though I’m totally a northern girl. Figure that one out.) I went hunting groundhog. Okay, not really, just in my head. So let’s just call this groundhog chili. He is a dirty dirty liar. What early spring?

So this groundhog chili (eh hem Italian sausage) his a nice spicy kick, but you can totally cut back on that. It’s bold and full of amazing flavor and textures. This requires slightly more work than my average slow cooker dishes, but it’s worth it. If I weren’t calling it groundhog chili, for the obvious reasons, or it’s backup name of sausage and poblano chili, I’d totally want to call this rainbow chili. Bright fun colors in the middle of winter. It keeps you warm, full and happy.

Slow Cooker Sausage and Poblano Chili Recipe from

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Slow Cooker Sausage and Poblano Chili

Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 6
An easy slow cooker chili that is packed with flavor and a variety of textures.


  • 3/4 lb Italian sausage
  • 1/2 C yellow onion, chopped
  • 2 poblano chiles, seeds removed and chopped
  • 1/2 C yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 7 oz can whole kernel corn, drained
  • 15 oz can black beans, drained and rinsed well
  • 15 oz can pinto beans, drained and rinsed
  • 30 oz petite diced tomatoes, undrained
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder
  • 1 1/2 tsp oregano
  • 1/2 tsp red pepper flakes, optional
  • 1 C chicken stock


  • Add all ingredients to the slow cooker, minus sausage.
  • If using sausage links, remove casings. Cook sausage in a large skillet over medium heat. Break apart meat into bite size pieces, cooking until lightly browned. Add to slow cooker.
  • Cook for 4 hours on high or 8 hours on low. Serve warm with optional corn chips, sour cream or cheese.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American
Keywords: Slow cooker

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