Hi everybody! I de-fatified this recipe and made it for a bunch of hungry bicyclists last night. They all gave it thumbs up. I didn't have any trouble with the veggies after all that stewing. I guess highly sensitive people should proceed with caution. Please let me know if there's something that is out of bounds!
My local market makes the best chicken sausage I've ever had. Makes me wonder why I ever ate that lousy pork stuff.
If you can't stand spicy hot stuff at all, use only mild chili verde and use the small amount of chili powder. The amounts I listed here make a pretty mild chili. For the risk-takers , use 1/4 c. hot chili verde.
1 lb. garlic or mesquite chicken sausage (or your favorite turkey sausage) 2 cloves garlic, minced 1 – 4 teaspoons chili powder (how hot do you like it?) ½ teaspoon ground cumin 1 15 ½ oz can red kidney beans, drained 1 cup chopped celery (2 ribs) 1 cup chopped onion (1 large) ½ cup chopped green pepper (1 med) 2 15 oz cans chopped tomatoes (do not drain) 1 cup vegetable juice cocktail or tomato juice ¼ cup chili verde sauce (I used 2 T Mrs. Renfro’s HOT chili verde & the rest normal) 1 6 oz can tomato paste ¼ teaspoon salt
Garnish: Shredded non-dairy cheese Chopped cilantro Chopped chives or scallions
Break up sausage into chunks. In a non-stick skillet, brown sausage with garlic until brown. Drain off fat. Stir in chili powder and cumin and cook 2 minutes more.
Meanwhile, in a 3 ½, 4, 5, or 6 quart crockery cooker combine beans, celery, onion, and green pepper. Add undrained tomatoes, vegetable juice cocktail, chili verde, tomato paste, and salt. Stir in meat mixture.
Cover; cook on low-heat setting for 10 – 12 hours or on high-heat setting for 4 – 5 hours. Ladle chili into soup bowls and decorate with cheese, cilantro, and chives.