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Zippy Sausage Chili

Total Time

Prep: 10 min. Cook: 50 min.


8-10 servings

Our family loves Mexican food, but I wasn't happy with any chili recipes I came across. So I decided to make up my own. It's a winner with everyone who tries it.


  • 1-1/2 pounds bulk pork sausage
  • 1 medium carrot, chopped
  • 1/2 cup chopped green pepper
  • 1 celery rib, chopped
  • 1 can (28 ounces) stewed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (5-1/2 ounces) V8 juice
  • 3 tablespoons dried minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/4 teaspoon salt


  1. In a large saucepan or soup kettle, cook the sausage, carrot, green pepper and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
  2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until heated through.

Nutrition Facts

1 cup: 289 calories, 13g fat (5g saturated fat), 25mg cholesterol, 783mg sodium, 32g carbohydrate (9g sugars, 8g fiber), 13g protein.

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