Chunky Sausage Chili

1 1/4 cups bottled salsa
1 cup red bell pepper cut into 1-inch pieces
1 cup yellow bell pepper cut into 1-inch pieces
1 tablespoon chili powder
1 bag (1 pound) frozen whole-kernel corn, thawed and drained, or 1 can (15 1/2 ounces) whole-kernel corn or white hominy, drained
1 package (14 ounces) spicy smoked turkey sausage, cut into 1/2-inch pieces, or substitute a spicy chicken sausage
2 cups hot cooked long-grain white rice
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup fat-free sour cream

Combine the salsa, peppers, chili powder, corn and sausage in an electric slow cooker. Cover and cook on low heat for 8 hours.

Spoon 1/2 cup rice into each of 4 bowls; top each serving with 1 cup of the chili, 1 tablespoon of the tortilla chips, 1 tablespoon of the cilantro, 1 tablespoon of the onions and 1 tablespoon of sour cream.

Makes 4 servings.


Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

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