This 5-can “dump and go” sweet and spicy bratwurst chili recipe is made with Wisconsin bratwurst and it comes together so easily and quickly, you’ll want to make it tonight! Slow cooker adaptable and freezer friendly, too!

I can’t believe my big 5-0 is TOMORROW!  Brian’s planning to take the rest of the week off of work to help me celebrate, because he’s leaving on a week long business trip on Monday.  He’s my rock, and I love that he understands how much I’ll miss him.  OKAY, maybe he just needs a break from work, but hey, I can pretend anything I want to about his reasoning 😉

TODAY’S recipes: My SWEET AND SPICY BRATWURST CHILI RECIPE (get the recipe below) , SARA made BROWN BUTTER HAZELNUT BIRTHDAY BROWNIES MONICA made BLUEBERRY CROSTADA These recipes are so good that your eyes may roll back into your head a little. No worries, though, because it’s not permanent… the easiest cure is to make and eat them!

Now let’s move on to my delicious bratwurst chili recipe.

I should probably have titled this recipe “5-can dump it stew” or “lazy chef’s chili” because although it’s packed with flavor, making it taste like it stewed for hours, it literally takes 15 minutes to make.

Oh, and if you’re more of a traditionalist when it comes to chili, I’ve got a couple of other recipes that you’ll definitely want to check out.

Bison Chili with Black Beans

Chili Cheese Corn Dog Casserole

Sweet and Spicy Bratwurst Chili

Spicy bratwurst is combined with sweet fruit salsa, black beans, tomatoes, and a bit of heat to create this quick and easy dinner. 5 cans + 15 minutes = “dinner’s done”!

4.50 from 8 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main

Cuisine American

Servings 4

Calories 71 kcal

Ingredients

  

1x2x3x

• 1 medium onion diced
• 1 medium green bell pepper diced
• 1 garlic clove minced
• 1 Tablespoon salted butter
• 1 lb uncooked ground bratwurst (or pre-cooked brats diced)
• 16 oz (2 cups) fruit salsa (I use Renfro’s Pineapple Habenero)
• 16 oz (2 cups) black bean & corn salsa (I use Newman’s Own®)
• 12 oz can cooked black beans well rinsed and drained
• 2 chipotle peppers in adobe sauce finely chopped
• 1 cup frozen corn niblets
• 14 oz (roughly 2 cups) diced Mexican style w/green pepper and onion or fire roasted tomatoes
• 8 oz cranberry-apple preserves

Instructions

 

• Melt butter in a large soup or stock pot. Add onions, peppers, and garlic and sauté until onions are translucent, about 3 minutes.
• Add bratwurst and cook until it’s browned, about 8 minutes.
• Add remaining ingredients and bring to a boil, then reduce heat and simmer for 5 minutes.
• Garnish with blue corn chips, green onions, shredded cheese and/or sour cream.

Notes

SLOW COOKER VARIATION: If you really want to, this recipe can be made in a slow cooker. Just brown the ground bratwurst and place it into a slow cooker with all of the other ingredients. Set it to low for a couple of hours and BOOM… you have dinner waiting for you when you get home.

Nutrition

Calories: 71kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 8mgSodium: 264mgFiber: 1gSugar: 4g

Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!