Wednesday, September 21, 2016

Autumn Chili

This is really a cross between a chili and a stew. While I decided to call it a chili because of the beans and corn, it's the sausage that is the crowning jewel. Chicken sausage is a spicy way to add loads of flavor, without adding loads of fat. It does have more than it's fair share of sodium, however, so you'll notice that there is no added salt. Enjoy this with a green salad, and you'll be welcoming autumn to your home, too!


2 chicken sausages
1 tsp olive oil
1/2 cup chopped onion
1/2 tsp minced garlic (about 1 clove)
1 cup sliced mushrooms
1/2 cup chopped red pepper
1/2 cup chopped Anaheim chili
1/2 cup chopped fennel
2 Tbs minced jalapeno or pickled jalapeno (optional)
1 cup frozen or fresh corn kernels
1 15 oz. can chili beans
1 14.5 oz. can tomatoes with chilis
1 5 oz. can tomato (or V8) juice
1 tsp cumin
2 tsp fresh minced oregano (or 1 tsp dried)
1 tsp dried chili flakes (optional)


Slice the chicken sausages and put them in a glass or microwave safe container. Microwave on high for 1 minute, stir, then microwave for an additional 1 minute. Drain the sausages, discarding the fat. Heat the olive oil in a heavy bottomed pot. Add the chopped onion, garlic, mushrooms, fennel, corn, and peppers. Stir and cook for about 4 minutes, until the onion begins to turn translucent. Add a quarter cup of water to the pot if the vegetables begin to stick to the bottom. Add the chili beans, the tomatoes, juice and spices. Turn the heat to low, cover, and simmer for about 30 minutes, until the flavors meld. Taste for seasoning, adding chili flakes if needed.

Serves 4

Stealthy Cooking Tip: Draining the sausage before adding it to the chili reduces the saturated fats in this dish. Sausage is nicely spiced, so while you lose the fat, you won't lose taste. I used a mango jalapeno sausage, which really worked nicely with the other flavors in this dish. 

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