Hearty Sausage-Bean Chili

Yield: 7 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 0.0%
  • Fat: 8.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.1g
  • Carbohydrate: 28.6g
  • Fiber: 6.5g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 740mg
  • Calcium: 0.0mg


  • 1 pound turkey breakfast sausage
  • 3/4 pound ground round
  • 1 1/2 cups frozen chopped onion, celery, and pepper blend, thawed
  • 2 (15-ounce) cans no-salt-added dark red kidney beans, undrained
  • 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
  • 1 (15-ounce) can no-salt-added pinto beans, undrained
  • 1 (15-ounce) can chunky chili tomato sauce


  1. Combine first 3 ingredients in a large Dutch oven. Place over medium-high heat, and cook until meat is browned, stirring until it crumbles. Drain.
  2. Return meat mixture to pan; add kidney beans and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened, stirring occasionally.
  3. Remove from heat, and serve immediately.
  4. Tip: Look for turkey breakfast sausage in the refrigerator section with the other tubes of breakfast sausage or in the freezer section of the grocery store.
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