Italian Turkey Sausage Chili
By PineyCook
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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)
Details
Servings 6
Preparation
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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