Drove six hours this weekend for a whirlwind holiday trip to see the family. Had to cut it short a day due to the nasty incoming storm the weatherman predicted. Good thing too. We didn’t get the 8 to 12 inches of snow they were expecting, closer to one or two, but we’re getting lots of freezing rain covering everything!
So the plan today is stay home, hang out in pajamas, and play Magic the Gathering. Any day I can get my husband to play is a good day. Unfortunately Magic is more my strong suit than his, so he won’t play very often. 🙁
He got me some new cards for Christmas though, so it’s only right he help test them out. 🙂
And since we’re not planning on leaving the house, leftovers sounds like a good plan for dinner, which works out well as I have a few portions of this wonderful chili in the freezer and some Honey Cinnamon cornbread to go with it. I’ll get that recipe up in the next couple of days. 🙂
I’ve made this chili for two potlucks, along with a few times just because it’s so good! I would’ve posted it sooner, but I kept forgetting to take pictures of the finished product. Ooops… It’s been a hit with everyone, and it’s great for when you want chili, but are looking for something a bit different. Add that to the fact that there’s no sauteeing anything first required. You just throw it all in the slow cooker and turn it on. What’s not to like?
I like the sausage well dispersed throughout the chili, so I run it through my food processor to break it up, but you could put it in sliced if you prefer.
I made it all pretty for the pictures, but really it’s just dump it all in a give it a stir. 🙂
Add the greek yogurt (or sour cream if you prefer) right before serving, and mix through. This chili has a lot of flavor, but if you like hot and spicy, you may want to cut back on the amount of yogurt, as it helps to mellow out the heat.
Nice big pot ready to serve! Garnish with additional yogurt or sour cream if desired. Leftovers freeze beautifully. 🙂
- 12 oz package precooked chicken Italian sausage links, sliced or chopped*
- 1 medium onion, diced
- 2 bell peppers of choice, diced (I've used red and green, orange and yellow)
- 1 tsp minced garlic
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can red kidney beans, drained and rinsed
- 1 15 ounce can pumpkin puree
- 1 14.5 ounce can fire roasted diced tomatoes
- 2 cups beef stock
- 1 Tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp allspice
- 1/4 teaspoon salt
- 1/2 cup plain nonfat greek yogurt or sour cream
- Add everything but the yogurt to a 5 to 7 quart slow cooker, and mix together.
- Cook on high for 4 hours, or low for 7 to 8 hours.
- Stir in greek yogurt or sour cream.
- Refrigerate or freeze any leftovers.
- *I slice them, then run them through the food processor to make crumbles.