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Hearty Sausage-Chicken Chili

The company I work for has an annual chili cook-off, and this unusual recipe of mine was a winner. I combined two chili recipes and then added a few extra touches of my own. —Carolyn Etzler, Thurmont, Maryland
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    11 servings (2-3/4 quarts)


  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Thinly sliced green onions, optional


  • Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.
Nutrition Facts
1 cup: 272 calories, 6g fat (1g saturated fat), 45mg cholesterol, 826mg sodium, 32g carbohydrate (7g sugars, 8g fiber), 21g protein.
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  • pratt234
    Nov 15, 2009

    This is the first chili that my husband don't really mind eating. He's not a huge fan of too many beans, but I usually just up the amount of meat in it. I also substitue a rotissere chicken for the chicken thighs. We really like this chili!

  • CrispyRice
    Nov 21, 2007

    No comment left