Happy Chili

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lucyc 1

"Best chili ever! My husband and I created this recipe after making several other chili recipes, we selected the best from each and voila! And it is so colorful and inviting!"
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1 h 10 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 2627 mg
  • 105%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Combine sausage, diced tomatoes, tomato sauce, white kidney beans, red kidney beans, dark red kidney beans, onion, celery, green bell pepper, red bell pepper, yellow bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper in a large pot; bring to boil. Reduce heat and simmer until vegetables are tender, 45 minutes to 1 hour.



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