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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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 2 servings

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 Links 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

Nutritional 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.

Directions

  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

Nutritional 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.

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