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Hearty Sausage-Chicken Chili Recipe

“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 YIELD:11 servings

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 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

Directions

  • 1. Crumble sausage into a large nonstick skillet coated with cooking spray. Add chicken and onion; cook and stir over medium heat until meat is no longer pink. Drain.
  • 2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts

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