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Kielbasa Chili

This easy creation combines the flavors of a chili dog in a bowl! I make it when I need a hot, hearty meal in a hurry. It's festive looking and super to serve when everyone's at the house watching football games. —Audra L. Duvall, Canoga Park, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    7 servings

Ingredients

  • 1 pound smoked kielbasa or Polish sausage, halved and sliced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) chili with beans
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
    Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.
Nutrition Facts
1 cup: 319 calories, 20g fat (7g saturated fat), 49mg cholesterol, 1308mg sodium, 20g carbohydrate (6g sugars, 5g fiber), 14g protein.

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