Hearty Sausage-Chicken Chili |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 11 |
|
âThe company I work for has an annual Chili Cook-Off, and this unusual recipe of mine was a winner,â writes Carolyn Etzler from Thurmont, Maryland. âIt combines two other recipes and includes a touch or two of my own.â Ingredients:
1 pound italian turkey sausage links, casings removed |
3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces |
1 medium onion, chopped |
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained |
2 cans (8 ounces each) tomato sauce |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/8 teaspoon pepper |
Directions:
1. Crumble sausage into a large nonstick skillet coated with cooking spray. Add chicken and onion; cook and stir over medium heat until meat is no longer pink. Drain.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Yield: 11 servings (2-3/4 quarts).
|
|