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Italian Turkey Sausage Chili


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  • 3 lbs Jenni-O lean ground italian turkey sausage (mild or hot)
  • 2 cans chili-ready diced tomatoes
  • 2 cans Rotel’s Original tomato and green chili
  • 1 large green bell pepper, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 medium Vidalia onions, finely chopped
  • 2 – 4 jalepenos to taste (omit if you want mild chili)
  • 6 tbsp of high quality chili powder (I use Bag N Save bulk seasoning)
  • 2 tsp cumin
  • 1 tsp freshly ground black pepper
  • 2 tsp Texas Pete’s hot sauce
  • 1 can dark red kidney beans, drained
  • 1 can pinto beans, drained
  • 1 can chili beans w/sauce
  • 1 can black beans, drained
  • 1 64oz V8 – Low Sodium
  • Salt to taste (optional)


Servings 6


Step 1

Heat large stock pot on stove, medium – high heat
Cook turkey sausage in stock pot until brown and done (drain, rinse and drain if you want even less fat).
Reduce heat to medium – low.

Add all ingredients, besides the V8. Stir ingredients
Add V8 until desired thickness (about ¾ of the container is what I do). Stir. Bring to a boil and reduce stove top heat to low.

Lightly simmer for at least 6 hours (the longer the better…lowww and slowww).

Serve w/ fat free sour cream and Holy Hell Hot Sauce or Pepper Blend Hot Sauce on the side (1tsp of each to a bowl does the trick)

Crackers and cheese optional

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