Friday, January 27, 2012

'Tis the Season for Soup - Sausage Corn Chili

Sissy gave me this recipe and had some helpful hints and tips to go along with it. I will just let her tell you:

This is one that freezes well. And since most of the ingredients are stuff you can keep in the pantry, it can be a go to, quick dinner. Brown the sausage ahead of time and it can even be frozen until you need it. Fixes in less than 10 minutes. This can also go in the crockpot and sit all day. You might just need to add a little extra water.

Sausage Corn Chili

1 pound Italian sausage
1 tablespoon dried minced onion
1 can (16 ounces) kidney beans, rinsed and drained
2 cups frozen whole kernel corn (or 1 can corn)
1 can (15 ounces) tomato sauce
2/3 cup picante sauce or salsa
1/3 to 1/2 cup water
1 teaspoon chili powder

In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5-10 minutes or until well heated. Serve with shredded cheddar cheese and tortilla chips and sour cream.

Recipe from Sherry Falls / Picture from

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