Flavor up your traditional chili recipe by using Italian sausage instead of ground beef. I used tomatoes from my garden (the ones that were ripening on the counter!) but canned tomatoes work too. The chia seeds are optional, but they do add omega-3 fats and fiber and make the chili nice and thick. Hint – when buying canned goods, look for BPA-free cans to reduce your exposure to this chemical.
1-2 pounds Italian sausage (mild or hot – your choice)
1 large onion, chopped
10-12 tomatoes (or canned)
4 can kidney beans
1 small can V-8 juice
2 x 4.5 oz can chopped green chilis
6 TBS chia seeds
2-3 TBS chili powder (season to taste)
Garlic salt and pepper to taste
Saute sausage and onion in large skillet, over medium heat, until sausage is cooked through. Transfer to large pot. Add the rest of the ingredients and bring to a boil. Gently boil over medium heat for about 1 hour, stirring occasionally. Add water or more V-8 juice to bring to desired consistency if too thick. Serve as is or with corn bread. Yummy!