Vegetable and Sausage Chili in the Slow Cooker

ingredients

1 3/4 cup salsa (I make a quick one from scratch)
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
1 cup (1-inch) pieces orange bell pepper
1 tbls chili powder
1 (15.5-ounce) can whole kernel corn, drained (I used frozen)
1 (12 oz) package chicken sausages with habanero chiles and tequila (such as Gerhard’s) cut into 1/2 inch pieces
Additional Ingredients
2 cups hot cooked long-grain rice
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup fat-free sour cream

1
1. To prepare chili, combine salsa, peppers, chili powder, corn and sausages in a slow cooker. Cover with lid, cook on LOW for 8 hours
2
2. Spoon 1/2 cup rice into a bowl; top with about 1 1/4 cups chili, 1 tbs tortilla chips, 1 tbs cilantro, 1 tbs onions and 1 tbs sour cream.

Source: Samantha