Hearty Sausage-Chicken Chili Recipe

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“The company I work for has an annual Chili Cook-Off, and this unusual recipe of mine was a winner,” writes Carolyn Etzler from Thurmont, Maryland. “It combines two other recipes and includes a touch or two of my own.”
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:11 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 11 servings


  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 272 calories, 6g fat (1g saturated fat), 45mg cholesterol, 826mg sodium, 32g carbohydrate (7g sugars, 8g fiber), 21g protein.


  1. Crumble sausage into a large nonstick skillet coated with cooking spray. Add onion; cook and stir over medium heat until meat is no longer pink. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Yield: 11 servings (2-3/4 quarts).
Originally published as Hearty Sausage-Chicken Chili in Light & Tasty December/January 2008, p27

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pratt234 User ID: 835393 168062
Reviewed Nov. 15, 2009

"This is the first chili that my husband don't really mind eating. He's not a huge fan of too many beans, but I usually just up the amount of meat in it. I also substitue a rotissere chicken for the chicken thighs. We really like this chili!"

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