Categories: Slow Cooker
Ingredients
- 1 lb bulk pork sausage
- 15 oz can red kidney beans, drained
- 1 cup chopped celery
- 1 large onion, chopped
- 1/2 cup chopped green sweet pepper
- 1-2 fresh jalapenos, seeded and chopped
- 14.5 oz can tomatoes, cut up
- 10 oz can chopped tomatoes and green chile peppers
- 1 cup hot-style vegetable juice
- 6 oz can tomato paste
- 2 garlic cloves, minced
- 3-4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup shredded cheddar
- 1/4 cup sour cream
Directions
-
In a large skillet cook the sausage until browned. Drain off fat.
-
In slow cooker combine cooked meat, beans, celery, onion, sweet pepper and jalapeno. Add undrained tomatoes, vegetable juice, tomato paste, garlic, chili powder, and cumin.
-
Cover and cook on LOW 8-10 hrs. Ladle into bowls. Pass cheese and sour cream with chili.