Bob Evans Chili Recipe (Quick and Comforting)

Growing up in the Midwest, comfort food has always been a big part of my kitchen. One dish I never get tired of is the Bob Evans chili recipe — thick, hearty, and packed with bold flavor. It’s made with their signature pork sausage, which brings a rich and savory taste you just can’t get from plain ground beef.

Bob Evans started back in 1948 with one small diner in Ohio, and their sausage quickly became a household name. That same goodness is what makes this chili stand out.

I’ve made it for weeknight dinners, cold winter nights, and even just for myself on a quiet day at home. It’s simple, satisfying, and made with ingredients you probably already have. Trust me — this one’s worth trying.

Bob Evans Chili Ingredients

• 1 lb Bob Evans Original Sausage (or ground beef if preferred)
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can chili beans (do not drain)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 cup beef broth (for desired consistency)

Optional toppings (highly recommended):

• Shredded cheddar cheese
• Sliced green onions
• Sour cream
• Saltine crackers (for that classic touch)

How to Make Bob Evans Chili (Copycat Version)

Step 1: Brown the Sausage

In a large pot or Dutch oven, cook the Bob Evans sausage (or ground beef) over medium heat. Break it up with a spoon as it cooks. Once browned, drain excess grease if needed.

Step 2: Sauté the Veggies

Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté for 4–5 minutes, or until the veggies soften up and the onions start turning translucent.

Step 3: Add Tomatoes and Beans

Stir in the diced tomatoes, tomato paste, chili beans (with liquid), and red kidney beans (drained). Mix well so everything gets combined.

Step 4: Season It Up

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Pour in the beef broth and stir to bring it all together.

Step 5: Simmer and Let the Magic Happen

Bring the pot to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 30–40 minutes. Stir occasionally. The chili will thicken up, and all those flavors will blend beautifully.

Step 6: Serve and Top It Off

Ladle the chili into bowls. Top each serving with shredded cheddar, a scoop of sour cream, and sliced green onions. Serve with saltine crackers on the side — just like Mom used to do.

Chef Special Notes

1. Sausage or Beef: You can go with either one, but I really love using Bob Evans sausage — it adds such a good depth of flavor that beef just doesn’t match.
2. Want it thicker: Just cut back a bit on the broth or let it simmer a little longer. I usually do both when I want that thick, hearty bowl.
3. Mild or spicy: Totally up to you. I keep it mild for the kids, but if I’m making it for just me and my husband, I bump up the chili powder a touch.
4. Tomato paste tip: One tablespoon is just right. It deepens the flavor without making it too tomato-heavy.

Variations and Additions

I love playing around with this recipe when I have other ingredients in the fridge. Here are a few ways I switch it up:

1. Add corn: A half-cup of frozen corn makes it a bit sweeter and heartier.
2. Swap the beans: Try black beans instead of kidney beans.
3. Make it spicy: Add a diced jalapeño or a dash of cayenne.
4. Slow Cooker Option: Brown your meat first, then toss everything in your slow cooker and cook on low for 6 to 8 hours.
5. Add a smoky twist: Use chipotle powder instead of paprika.

This chili is super forgiving. Use what you have, and it’ll still come out tasty.

Serving Ideas with This Chili Dish

Here are some ways I serve it to make it even more fun:

• Over baked potatoes: A full meal with a scoop of chili and melted cheese on top.
• On hot dogs: Make your own chili dogs at home!
• With cornbread: That soft, crumbly bread is perfect for dipping.
• On rice: If you need to stretch it a bit, a scoop over rice does the trick.
• In a bread bowl: Cozy and so satisfying.

How To Store Leftovers

If you’ve got leftovers, you’re in luck — chili tastes even better the next day.

1. Fridge: Store in an airtight container for up to 4 days.
2. Freezer: Freeze in portions for up to 2 months. Let it cool first before freezing.
3. Reheat: Just warm it on the stove or in the microwave. Add a splash of broth or water if it’s too thick.

FAQs

1. Can I use ground turkey instead of sausage?

Yes, ground turkey works just fine. It’s a leaner option, and you can boost the flavor with a bit more spice if needed.

2. Is this chili spicy?

It has a little kick from the chili powder and paprika, but it’s pretty mild. You can always add heat with hot sauce or more chili powder.

3. Can I cook this in a slow cooker?

Yes, brown the sausage first, then add everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

4. What if I don’t have chili beans?

You can use another can of kidney or black beans. Just add a little more seasoning to make up for the flavor the chili beans bring.

5. How thick should the chili be?

That’s up to you. Simmer longer if you like it thicker, or add a splash of broth if it feels too heavy.

6. What’s the best sausage to use?

Bob Evans Original Sausage has a great flavor, but you can use any mild or spicy ground sausage that you like.

7. Can I make this ahead of time?

Yes, and it actually tastes better the next day as the flavors blend together. Just reheat gently before serving.

8. What toppings go best with this chili?

Cheddar cheese, sour cream, and green onions are my go-to. Avocado or jalapeños are tasty too.

This is one of those warm, hearty meals that brings people together — whether it’s just your loved ones at the dinner table or you’re warming up a bowl for yourself after a long day. I’ve made this recipe dozens of times, and every time it hits the spot. It’s simple, satisfying, and full of flavor. I really hope you give this recipe a try and enjoy every bite.