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.

Ingredients

• 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