Sour cream adds creaminess to this chunky soup.
12 ounces bulk Italian sausage or turkey Italian sausage
1 small (1/2 cup) onion, chopped
2 cups vegetable tomato juice
1 (14- to 16-ounce) can diced chili tomatoes
1 (15-ounce) can Mexican-style chili beans
1 tablespoon chili powder
1 cup sour cream
*Substitute lean ground beef instead of Italian sausage for a traditional-style chili.
Combine sausage and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, 8-10 minutes, until sausage is browned. Add vegetable juice, tomatoes, beans, and chili powder. Continue cooking, 1-2 minutes, until mixture just comes to a boil.
Reduce heat to medium-low; cook, stirring occasionally, 10-12 minutes, to blend flavors. Just before serving, gently swirl in sour cream.
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Easy and tasty, though next time I would use chorizo instead of Italian sausage.