Ingredients

The following ingredients have 5 Servings
  • 1 pound mild Italian sausage ((can use ground turkey for a healthier alternative))
  • 1 cup yellow onion, (chopped)
  • 1 pound baby/petite red potatoes, (thinly sliced (no need to peel))
  • 1 green bell pepper, (chopped)
  • 1 can (15 ounces) fire-roasted corn, (drained)
  • 1 can (14.5 ounces) dark red kidney beans, (drained and rinsed)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, (not drained)
  • 2 teaspoons minced garlic
  • 1 and 1/4 teaspoon hot sauce (Tabasco, Sriracha or your favorite)
  • 1/2 cup low-sodium beef broth
  • 1/2 teaspoon chili powder
  • 1 cup low-fat Colby jack cheese, (freshly grated)
  • Fine sea salt and freshly cracked pepper
  • Optional toppings: fresh cilantro, sour cream

Instruction

  • In a large skillet over medium-high heat, brown the sausage and chopped yellow onion; drain off any fat. Add to a 6-quart slow cooker. Top with the thinly sliced red potatoes.
  • Add the bell pepper, corn, kidney beans, undrained diced tomatoes, minced garlic, hot sauce, beef broth, and chili powder. Season to taste with salt and pepper. (I use 1 teaspoon salt and 1/2 teaspoon pepper. You can always add more at the end.) 
  • Stir everything together and cover the slow cooker.
  • Cook on high for 3-5 hours or low for 5-7 hours-- or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference. 
  • Add the freshly grated cheese in an even layer over everything and allow it to melt. Serve hot with additional hot sauce as desired and fresh cilantro.