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 ¾ 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