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

1. In a large skillet cook the sausage until browned. Drain off fat.

2. 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.

3. Cover and cook on LOW 8-10 hrs. Ladle into bowls. Pass cheese and sour cream with chili.

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