Hearty Sausage-Chicken Chili
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 11 servings (2-3/4 quarts).
The company I work for has an annual chili cook-off, and this unusual recipe of mine was a winner. I combined two chili recipes and then added a few extra touches of my own. —Carolyn Etzler, Thurmont, Maryland
Ingredients
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1 pound Italian turkey sausage links, casings removed
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1 medium onion, chopped
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3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
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2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
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2 cans (8 ounces each) tomato sauce
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/8 teaspoon pepper
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Thinly sliced green onions, optional
Directions
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1.
Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain.
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2.
Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.
Nutrition Facts
1 cup: 272 calories, 6g fat (1g saturated fat), 45mg cholesterol, 826mg sodium, 32g carbohydrate (7g sugars, 8g fiber), 21g protein.
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