Directions:
- Cook first 4 ingredients in a Dutch oven over medium heat until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
- Return sausage mixture to Dutch oven; add canned tomato and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes.
- To serve, ladle chili into individual bowls; top each serving with 1 tablespoon sour cream. If desired, garnish with diced tomato and fresh thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.15 Kcal (830 kJ) | ||
| Calories from fat | 76.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 68.8mg | 23% | |
| Sodium | 719.05mg | 30% | |
| Potassium | 656.12mg | 14% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 18.93g | 38% | |
| Vitamin C | 44.7mg | 74% | |
| Iron | 1.7mg | 10% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.63 Kcal (346 kJ) | ||
| Calories from fat | 31.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 13% | |
|---|---|---|---|
| Cholesterol | 28.69mg | 23% | |
| Sodium | 299.84mg | 30% | |
| Potassium | 273.6mg | 14% | |
| Total Carbs | 4.77g | 4% | |
| Sugars | 2.13g | 20% | |
| Dietary Fiber | 1.22g | 12% | |
| Protein | 7.89g | 38% | |
| Vitamin C | 18.6mg | 74% | |
| Iron | 0.7mg | 10% | |
| Calcium | 29.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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