1 (15.5-ounce) can cannellini beans or other white beans, drained
1 (4.5-ounce) can chopped green chiles, undrained
2 large garlic cloves, minced
How to Make It
Combine diced onion and turkey sausage in a Dutch oven, and cook over medium-high heat until browned, stirring constantly. Stir in the water and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
I have been making this recipe since it came out in 1998. What a tasty chili for so little work! Nothing to chop except onions and garlic. I do think that stewed tomatoes are necessary for flavor, but the tomato pieces in most brands of stewed tomatoes are too big and need to broken up--easy to do with a big spoon after they are in the pot.
Quick, easy, and good. I subbed diced tomatoes for the stewed and red kidney beans for the cannellini (had them on hand), and increased the crushed red pepper to 1/2 teaspoon. I also added a bell pepper for some extra vegetables, and the next time I make it, will probably add a second pepper or maybe another vegetable as well. It also made nice leftovers for taking to lunch.
Quick & easy. Subbed chicken broth for water, used fresh oregano & petite diced tomatoes instead of stewed. Served with blue and multigrain tortilla chips (also served a very different 2nd chili made the same day -- CL's black bean & chorizo). Very good.
This was a great chili recipe. Instead of stewed tomatoes, I used diced and sauteed some other veggies I had on hand. Doubled the recipe and served it at a party. It was gone and everyone loved it. It's very easy and the sausage gives it a wonderful flavor.
Great recipe - next time I make it I will likely use crushed or diced tomatoes as the stewed tomatoes were too big for my tastes. Other than that it was really good, not too spicy - an easy make a head and re-heat meal!
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