1 tablespoon olive oil
1 pound hot Italian-style turkey sausage links, cut into 3/4-inch slices
2 onions, coarsely chopped
2 tablespoons chili powder
1 tablespoon ground coriander
3 (14 1/2-ounce) cans diced tomates with green chiles
2 (15 1/2-ounce) cans red kidney beans, rinsed and drained
1/2 cup lightly packed fresh cilantro leaves
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Transfer the sausage to a 5 or 6 quart slow cooker.
2. Add the onions to the skillet and cook, stirring until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander.
3. Transfer the onion mixutre to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.
4. Ladle the chili evently into 6 bowls and sprinkle with the cilantro.
PER SERVING: (2 cups): 198 Cal, 9 g Fat, 4 g Fib; POINTS value: 4
Prep: 25 Minutes
Cook: 4-6 Hours on High, or 8-10 on Low
Courtesy: Weight Watchers Momentum Cookbook, Copyright 2008
For more information on Weight Watchers, go to www.weightwatchers.com or call 1-800-651-6000.
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