Southwest Sausage Chili

SERVES: 8

COOK TIME: 25 Min

Not all chili is created equal, and our recipe for Southwest Sausage Chili is one that proves our point! It's loaded with some Southwestern favorites, like bright kernel corn, salsa, and flavorful sausage. This is one you'll want to include in your lineup of tasty, hearty dishes.

What You'll Need

2 pounds ground Italian sausage
1/2 cup minced onion
2 (16-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (28-ounce) can tomato sauce
1 1/3 cup salsa
1 1/3 cup water
2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt

What to Do

In a large pot over medium-high heat, cook sausage and onion, stirring until sausage crumbles and is no longer pink; drain.
Stir in remaining ingredients and bring to a boil. Reduce heat to medium; simmer uncovered 12 minutes, or until heated through, stirring often.

Notes

Serve with your favorite chili toppings, like chopped scallions and sour cream.
How about topping off this delicious meal with our Apple Burritos!

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 342
Calories from Fat 95
Total Fat 11g 16 %
Saturated Fat 3.8g 19 %
Trans Fat 0.0g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 34mg 11 %
Sodium 1,711mg 71 %
Total Carbohydrates 37g 12 %
Dietary Fiber 8.5g 34 %
Sugars 9.5g 0 %

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nekawallace 034618 8

Feb 21, 2016

I made this in the crock pot. It was a great tasting meal waiting for me when I got home! Mmmmm good!

Member 4547804

Feb 04, 2016

I have made this recipe several times. All of my guests that have tried it as well as myself have enjoyed it greatly!

cardzetc

Jan 19, 2015

I am a native decendant and I see that many have ideas about chili Chili has been around since before the spanish came to this country Indians made a chili long before anyone was making it Lets get the story straight for once Chili is a dish that has been made for many hundreds of years with different names from different regions The reason it got the name of chili here is because there are chili's in the pot Chili's existed in the USA long before we were invaded Chili was just something we made to add to the last few scraps of meat to feed more people we added anything that was available usually roots cactus corn beans etc Chili's were added to help add flavor to the dried meats that had lost their flavor over time We called it many things depending on what was in it you would…Read More have called it a stew with chili's The introduction of tomato sauce with dried spices is what is called chili today Chili is a long evolving dish that has settled to be what you see today beans no beans but always with what anyone would concider a good ingredient to add and that is about as true a chili as anyone would want Don't be afraid to make your chili the way you like it experiment we did there is no wrong way to make chili and there is no only way to make chili but don't forget the chili's not just chili powder

grannyblu

Jan 29, 2015

IN the old days we used what we had to survive but today most all old recipes have evolved there were no cookbooks in the "old days" Today we gather family and friends to celebrate with good food that tastes as good as it looks for special occasions holidays or just plain everyday dinners we are able to actually create fantastic new dishes and greatly improve the old ones to enjoy our food. with different tastes and textures We no longer need to put roots cactus and lizards in our modern day chili ... Thank goodness!

grannyblu

Jan 19, 2015

although I have not made this chili yet the idea of Italian sausage sounds interesting adding corn also is great either canned or frozen which is what I always have I would also use at least 3 cloves minced garlic along with a chopped medium onion use at least 3 teaspoons chili powder a good pinch of oregano and skip the cumin do not like the taste of cumin it has a musty taste also like large can of pureed tomatoes and a small can of diced tomatoes for texture