Chunky Sausage-and-Hominy Chili
1 1/4 cups bottled salsa
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
1 Tbsp chili powder
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1 (12-ounce) package chicken sausages with habanero chiles and tequila (such as Gerhard's), cut into 1/2-inch pieces
Remaining ingredients:
2 cups hot cooked long-grain rice
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
14 cup chopped green onions
1/4 cup fat-free sour cream
To prepare chili, combine first 6 ingredients in an electric slow cooker. Cover with lid; cook on low heat for 8 hours. Spoon 1/2 cup rice into each of 4 bowls; top each serving with 1 cup chili, 1 tablespoon chips, 1 tablespoon cilantro, 1 tablespoon onions, and 1 tablespoon sour cream.
Yield: 4 servings.
Cook's Note: Smoked turkey sausage can be substituted for the chicken sausage.
Submitted by sooz
Source: Cooking Light Magazine
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