Italian Turkey Sausage Chili

Italian Turkey Sausage Chili
Italian Turkey Sausage Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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