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Italian Sausage Chili

Italian Sausage Chili
I could barely boil water when I got out of the Navy, but I'm quite comfortable in the kitchen now. This recipe in one I created.
2 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 tablespoon vegetable oil
  • 1 Johnsonville® Mild Italian Sausage link (1/4 pound), casing removed
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup water
  • 5 tablespoons tomato paste
  • 2 tablespoons chopped green chilies
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded cheddar cheese

Directions

  • In a small saucepan, saute the celery, onion and sweet peppers in oil
  • until crisp-tender. Crumble the sausage into a skillet; cook over
  • medium heat until meat is no longer pink; drain. Stir in the
  • tomatoes, kidney beans, water, tomato paste, chilies and seasonings;
  • bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes
  • or until thickened. Sprinkle with cheese. Yield: 2 servings.
© Taste of Home 2013

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Italian Sausage Chili (continued)

Nutrition Facts: 1 serving (1-1/2 cups) equals 549 calories, 29 g fat (10 g saturated fat), 58 mg cholesterol, 1,542 mg sodium, 53 g carbohydrate, 13 g fiber, 23 g protein.
© Taste of Home 2013