Italian Sausage Chili Recipe

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Italian Sausage Chili Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Italian Sausage Chili in Cooking for One or Two Cookbook 2003, p194

Nutritional Facts

1-1/2 cups: 549 calories, 29g fat (10g saturated fat), 58mg cholesterol, 1542mg sodium, 53g carbohydrate (22g sugars, 13g fiber), 23g protein.

  • 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 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
  1. 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.
Originally published as Italian Sausage Chili in Cooking for One or Two Cookbook 2003, p194

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