Hearty Sausage-Bean Chili
More From Oxmoor House
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
- 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.
- 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.
- Remove from heat, and serve immediately.
- 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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