Italian Turkey Sausage Chili (it's actually good for you)

This chili is VERY low fat, low sodium and has all the vegetable (and lots of the protein) intake needed for an entire day in a bowl or two – depending on bowl size and your diet.? The best part….it is in my opinion the best chili I’ve made to date.? Heat it up with the sauce as I recommend to make it extra good.


  • 3lbs Jenni-O lean ground italian turkey sausage (mild or hot)
  • 2 cans chili-ready diced tomatoes
  • 2 cans Rotel?s Original tomato and green chili
  • 1 large green bell pepper, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 medium Vidalia onions, finely chopped
  • 2 – 4 jalepenos to taste (omit if you want mild chili)
  • 6 tbsp of high quality chili powder (I use Bag N Save bulk seasoning)
  • 2 tsp cumin
  • 1 tsp freshly ground black pepper
  • 2 tsp Texas Pete?s hot sauce
  • 1 can dark red kidney beans, drained
  • 1 can pinto beans, drained
  • 1 can chili beans w/sauce
  • 1 can black beans, drained
  • 1 64oz V8 ? Low Sodium
  • Salt to taste (optional)

Basic Directions

  • Heat large stock pot on stove, medium ? high heat
  • Cook turkey sausage in stock pot until brown and done (drain, rinse and drain if you want even less fat)
  • Reduce heat to medium – low
  • Add all ingredients, besides the V8
  • Stir ingredients
  • Add V8 until desired thickness (about ? of the container is what I do)
  • Stir
  • Bring to a boil and reduce stove top heat to low
  • Lightly simmer for at least 6 hours (the longer the better?lowww and slowww)
  • Serve w/ fat free sour cream and Holy Hell Hot Sauce ?or Pepper Blend Hot Sauce on the side (1tsp of each to a bowl does the trick)
  • Crackers and cheese optional

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