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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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This quick and easy chili was a staple for the costume shop I worked in this summer. Simple and cheap to prepare, this high protein, low fat meal it is great for hungry, busy and broke people like us; college students and starving artists. The recipe is based on Vega Pantry Chili but with my own twists and additions. Ingredients:
1 lb italian turkey sausage |
2 tablespoons olive oil |
1 teaspoon paprika |
1 (16 ounce) can black beans |
1 (16 ounce) can pinto beans |
1 (16 ounce) can corn |
1 (28 ounce) can diced tomatoes with basil oregano and garlic |
1 (16 ounce) can chili beans |
2 tablespoons chili powder |
1 tablespoon onion powder |
1 tablespoon garlic powder |
1 teaspoon cumin seed |
1 teaspoon pepper |
1/2 teaspoon celery salt |
2 small dried red peppers or 2 teaspoons dried red pepper flakes |
1 -3 dash hot sauce (optional) |
2 cups tomato juice |
water |
Directions:
1. In a frying pan, heat oil and brown turkey (B, C, and M at work don't eat beef) Italian sausage seasoned with paprika.
2. Put cooked turkey sausage in at least a 4 qt crock pot.
3. Drain and rinse black beans, pinto beans and corn. Place in crock pot with the turkey sausage.
4. Add chili beans and diced tomatoes, juices and all.
5. Add tomato juice if desired. Add water until the pot is full (this really helps stretch the meal).
6. Add spices and stir until everything is mixed well.
7. Cook in crock pot for 5 hours on high. If you're in a hurry, bring ingredients to a boil on the stove top then reduce the heat and simmer for at least 20 minute.
8. Serve with chips, cheese, guacamole, sour cream, chives, as desired.
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