-
1
In a 5-quart crockpot combine canned tomatoes and beans, cover and turn on high while you prepare the rest of the ingredients.
-
2
Brown the turkey and sausage together in the same skillet, seasoning with seasoned salt,regular salt, and pepper, drain and add to crockpot.
-
3
(Note: If I have a 1-lb package of each, I usually cook all of it and freeze half for the next time I make chili.) Saute green pepper and onion in a little olive oil until tender and add to crockpot.
-
4
Season to taste with chili powder, basil, oregano and garlic powder.
-
5
NOTE: If you use pre-seasoned canned tomatoes, you may not need to add additional seasonings, or not as much.
-
6
I usually add a small spoonful of sugar or a squirt of ketchup to take the acid edge off the tomatoes and sweeten it up just a bit.
-
7
You'd be surprised at the difference this makes!
-
8
Once everything is in the pot, add as much or as little of the tomato or V8 juice as you like to get the desired consistency.
-
9
Cover and cook on high 4-5 hours, longer if you use low.
-
10
Serve with Corn Bread.
-
11
Variations: You can substitute chili hot beans or black beans for one of the cans of kidney beans, or use ground beef in place of the turkey.
-
12
You can add a can of tomato paste to thicken it (just add a bit more sugar or ketchup).
