Spicy Beans with Turkey Sausage Recipe
Spicy Beans with Turkey Sausage Recipe photo by Taste of Home
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Spicy Beans with Turkey Sausage Recipe

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Here's a jambalaya-type dish that comes together in the slow cooker. It's a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread. —Dorothy Jordan, College Station, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 6 servings


  • 1 pound smoked turkey sausage, halved and sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • 1-1/2 cups salsa
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1/2 to 1 cup water
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin

Nutritional Facts

1-1/3 cups: 350 calories, 5g fat (1g saturated fat), 47mg cholesterol, 1412mg sodium, 51g carbohydrate (8g sugars, 12g fiber), 26g protein.


  1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 6 servings.
Originally published as Spicy Beans with Turkey Sausage in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p71

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MonicaTMartin User ID: 3594697 228250
Reviewed Jun. 20, 2015

"easy and delicious."

ivorykeys User ID: 7909575 175357
Reviewed Aug. 6, 2014

"This recipe is quick to prepare for crockpot. Great taste but not spicy. I did use medium salsa and 3/4 cup of water."

jgbex1 User ID: 5795516 160719
Reviewed Feb. 16, 2014

"the taste was just OK. It was very easy to make"

murrell006 User ID: 2357453 101804
Reviewed Sep. 5, 2013

"I think it needed a little more spice. Tasteful and low cal."

maryboone User ID: 5163360 160714
Reviewed Mar. 1, 2013

"I would make this again. But I would bake it in a pumpkin. Clean it out and oil the outside with oil rmember to put the top back"

BethAskren User ID: 6348320 175125
Reviewed Feb. 13, 2013

"Absolutely loved this super simple recipe!!! I did tweak for personal preference. I added an additional 1/2 tsp cumin and used chili beans instead of kidney beans!! I also made it on the stove but will definitely try crock pot I just didn't wanna wait. Will probably need to double recipe next time. Yummy"

Delores14 User ID: 1286731 210107
Reviewed Jul. 2, 2012

"Great comfort food recipe, bonus points for also being a crock pot recipe. Perfect for a weeknight family dinner. I made a minor substitution using pinto beans instead of northern because I had one not the other. I opted for mild salsa since I'm not into "spicy" food. However, for those who like more heat, you can adjust accordingly. Left overs the next day were just as tasty as round one. easy, tasty and filling! Definitely adding it to my menu rotation."

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