Prep 20 mins
Cook 5 hrs
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.
- 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
- In a frying pan, heat oil and brown turkey (B, C, and M at work don't eat beef) Italian sausage seasoned with paprika.
- Put cooked turkey sausage in at least a 4 qt crock pot.
- Drain and rinse black beans, pinto beans and corn. Place in crock pot with the turkey sausage.
- Add chili beans and diced tomatoes, juices and all.
- Add tomato juice if desired. Add water until the pot is full (this really helps stretch the meal).
- Add spices and stir until everything is mixed well.
- 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.
- Serve with chips, cheese, guacamole, sour cream, chives, as desired.
I love this recipe. Its so easy to make. I like the two cooking options so if I'm in hurry I still can have this yummy chili although I love coming home to the aroma of it simmering in my slow cooker. I make a big batch of it and eat all week. It keeps really well in the fridge. Great recipe bbp!!
Very, very good recipe, especially for being so easy! I did have to make a few adjustments based on what I had on hand: HOT turkey Italian sausage and HOT chili beans (which is fine because I like my chili spicy), taco seasoning instead of chili powder (didn't know I was out until I was putting the recipe together), and an additional can of pinto beans instead of the black beans. The corn I omitted because of an allergy, and I also didn't bother to add the water because I prefer a thicker chili. My fiance and I were both really happy with with the final result (and our roomie, upon tasting it, said "Damn! That's good chili!" and promptly begged for permission to also have some for lunch the next day :) ). It IS a little salty for me, however, which I attribute to the sausage. Next time I make this, I will use plain ground turkey or beef. Otherwise, not changing a thing. Thanks!