Chunky Sausage-and-Hominy Chili

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 23%
  • Fat: 10.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 18.1g
  • Carbohydrate: 63.1g
  • Fiber: 9.6g
  • Cholesterol: 66mg
  • Iron: 4mg
  • Sodium: 1111mg
  • Calcium: 85mg


  • Chili:
  • 1 1/4 cups bottled salsa
  • 1 cup (1-inch) pieces red bell pepper
  • 1 cup (1-inch) pieces yellow bell pepper
  • 1 tablespoon chili powder
  • 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
  • 1 (12-ounce) package chicken sausages with habanero chiles and tequila (such as Gerhard's), cut into 1/2-inch pieces
  • Remaining ingredients:
  • 2 cups hot cooked long-grain 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


  1. To prepare chili, combine first 6 ingredients in an electric slow cooker. Cover with lid; cook on low heat for 8 hours. Spoon 1/2 cup rice into each of 4 bowls; top each serving with 1 cup chili, 1 tablespoon chips, 1 tablespoon cilantro, 1 tablespoon onions, and 1 tablespoon sour cream.
  2. Note: Smoked turkey sausage can be substituted for the chicken sausage.
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