Whole Hog Sausage Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound whole hog sausageone med white onion (caramelized)1 med red bell pepper (roasted)1 med yellow bell pepper (roasted)1 med green bell pepper (roasted)8 oz baby portabella mushrooms4 cloves garlic2 28 oz cans Muir Glen Organic Diced Tomatoes2 16 oz cans Bush's Reduced Sodium Dark Red Kidney Beans2 16 oz cans Bush's Reduced Sodium Black Beans2 11 oz can Green Giant No Salt Added Niblets6 TBSP Mild Jalapeno Nacho Slices1 cup water1 Tbsp Olive oil1 TBSP Cumin1 TBSP Chili powder1 TSP Cilantro3 TBSP lime juice2 TBSP Chili Habenaro hot sauce
Any meat you decide to use should be thawed at this point. If you cook and drain ahead of time, you can remove some of the fat.
Begin by roasting bell peppers, this takes the longest prepping of all the ingredients. If you have a gas stove, you can place them right on the grid over the open flame (about 20 minutes). Turn frequently. Plunge into cold water, peel and remove seeds. Cut to desired size.
Cut up onion into desired and even sizes, caramelize, being careful not to brown to crisp. Keep heat low and turn every 20 seconds or so. They will turn a nice golden brown after about 20 minutes.
Chop mushrooms to desired size, grate garlic cloves
Heat up small amount of water and add mushrooms, heating until soft, add garlic, stirring thoroughly for about a minute.
Drain and rinse black beans and kidney beans,
do not drain tomatoes or corn.
Combine all ingredients except jalapenos and habanero hot sauce into slow cooker. Set to high for four hours, or lower temp for longer cooking time.
Once meat has had time to thoroughly cook, adjust flavors using hot sauce and jalapenos.
This recipe can be adjusted using no meat at all, or a crumbled meat substitute, and spices adjusted to your personal taste.
This recipe is great with some cornbread!
It turns out different every time I make it. I will sometimes add any veggies leftover in the fridge, like salad tomatoes, or broccoli, to make good use of them and add some interest.
As always, chili always seems to be yummier after the first day, when it has had time to chill.
Serving Size: Makes 12-15 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user PSLATON.
Begin by roasting bell peppers, this takes the longest prepping of all the ingredients. If you have a gas stove, you can place them right on the grid over the open flame (about 20 minutes). Turn frequently. Plunge into cold water, peel and remove seeds. Cut to desired size.
Cut up onion into desired and even sizes, caramelize, being careful not to brown to crisp. Keep heat low and turn every 20 seconds or so. They will turn a nice golden brown after about 20 minutes.
Chop mushrooms to desired size, grate garlic cloves
Heat up small amount of water and add mushrooms, heating until soft, add garlic, stirring thoroughly for about a minute.
Drain and rinse black beans and kidney beans,
do not drain tomatoes or corn.
Combine all ingredients except jalapenos and habanero hot sauce into slow cooker. Set to high for four hours, or lower temp for longer cooking time.
Once meat has had time to thoroughly cook, adjust flavors using hot sauce and jalapenos.
This recipe can be adjusted using no meat at all, or a crumbled meat substitute, and spices adjusted to your personal taste.
This recipe is great with some cornbread!
It turns out different every time I make it. I will sometimes add any veggies leftover in the fridge, like salad tomatoes, or broccoli, to make good use of them and add some interest.
As always, chili always seems to be yummier after the first day, when it has had time to chill.
Serving Size: Makes 12-15 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user PSLATON.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 11.9 g
- Cholesterol: 25.4 mg
- Sodium: 814.4 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 8.4 g
- Protein: 13.8 g
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