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{Leftover} Chili Sausages
with leftover chili / chili-spiced green beans

Active: 30 Total: 30
We couldn't resist taking this ballpark favorite and transforming it into a paleo-friendly weeknight meal. Even though the paleo version doesn't include hot dog buns, you'll love the nod to classic chili dogs of leftover chili served over sausage and topped with chopped onions.
Smarts: Chili can separate a bit in the fridge. Be sure to drain off any excess liquid before adding the chili to your sausage.


Chili Sausages:
  • Onions, medium white - 1/2 , diced
  • Oil, cooking - 1 Tbsp
  • Sausages, any paleo-friendly - 4 links
  • Classic American Chili (leftover from Monday) - ~2 cups
Chili-Spiced Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/8 tsp
  • Lemon juice - 2 tsp


  1. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  2. Onions - Dice onions. (Can be done 1 day ahead)

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  1. Toss green beans with oil (portion for beans), chili powder, salt, and black pepper.
  2. Heat a grill pan or large skillet over medium heat. Add green beans to heated pan and saute to get them started cooking. Cover the pan with a lid (it’s okay if it doesn’t fit tightly over the pan you’re using) and steam green beans, shaking the pan frequently, until green beans are tender, 4 to 5 minutes. Set green beans aside and squeeze lemon juice over top. Cover them to keep warm.
  3. Return pan / skillet to medium-high heat and add oil (portion for sausages). Add sausages and cook on all sides until brown in spots and heated through, 5 to 7 minutes.
  4. When sausages are nearly finished, reheat leftover chili in the microwave. Drain off as much liquid from the chili as possible.
  5. Transfer sausage to a cutting board and slice. Fan sliced sausage out on serving plates.
  6. Top sausage with chili and sprinkle onions over top. Enjoy green beans on the side.



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