Wednesday, January 13, 2010

Spicy Sausage Chili - January's Cooking Light Virtual Supper Club

It's a new year and another get together of the Cooking Light Virtual Supper Club.  This idea started last July when 5 bloggers (3 from the U.S. and 2 from Canada) meet virtually once a month to share a themed meal all from Cooking Light recipes.  January's theme is perfect for this time of year: Soups and Stews.

There is nothing more satisfying than a hot bowl of soup or a hearty stew.  Especially, in the winter time.  Even in Northwest Florida, where I live, we have had freezing temperatures for a couple of weeks straight.  The whole State of Florida has been colder than normal.  So, no matter where you live, here is a great meal to help you feel a little warmer. 

This chili uses hot italian turkey sausage.  This is such a wonderful lower fat substitution for pork sausage.  My entire family loved, loved, loved this chili.  It was such a quick weekday meal to put together.  It was very flavorful and had a nice spiciness to it but not too spicy.  As my family's a keeper!

Side Note:  I did make some minor changes to this recipe.  The recipe calls for 2 cans of stewed tomatoes.  I used one 14.5 oz. can of Petite Diced tomatoes and one 14.5 can of Fire Roasted Diced tomatoes.  I pureed the one can of Fire Roasted tomatoes.  I did this because that is what I had in my pantry and my husband and daughters would prefer it with less chunky tomatoes.  I was really happy with these changes and the results.

 The other 4 ladies also made some wonderful dishes.  Check out each recipe on their blogs for more details on what they "brought" to our Virtual Supper Club. 

Val from More Than Burnt Toast - Spicy Chicken Stew
Helene from La Cuisine d'Helene - Spicy Tomato and White Bean Soup
Shelby from The Loves and Lives of Grumpy's Honeybunch - Shrimp and Butternut Squash in Coconut Milk Broth
Jamie from Mom's Cooking Club - Spicy Sausage Chili
Aggie from Aggie's Kitchen - could not join us this month

Along with my chili, I made this cornbread in my cast iron skillet.  This is my "go-to" cornbread because it's only 5 ingredients, super quick to make and it's very good.  This is a recipe from Southern Living.

Click here for the Super Moist Cornbread recipe on


Stayed tuned next month when the Cooking Light Virtual Supper Club presents Healthy Italian.  And check out the Virtual Supper Club on Cooking Light's Blog, Test Kitchen Secrets.

Mom's Cooking Club Lesson:  I used Jennie-O's Hot Turkey Italian Sausage for this chili.  Click on the link for detailed nutrition information.  Also, don't forget to remove the sausage from the casing before browning the meat.


Bellini Valli said...

This is a heartwarming, soul satisfying dish Jamie. Thanks for bringing it to our virtial supper club.

Helene said...

What a great January meal. This looks so comfort food.

HoneyB said...

Chili & cornbread. The only way we ever ate it when growing up! This looks delicious Jamie! BTW, I wish we only had two weeks of freezing cold weather. ;-)

Barbara Bakes said...

Turkey sausage sounds like a great way to lighten up chili! It looks so delicious in the cute bowl with cheese on top!

Laura in Paris said...

Looks HOooooTttttt - but tempting!

Anonymous said...

I'm with you on the chunks/lumps of tomatoes. My family will NOT eat them, so I buy the crushed or pureed canned tomatoes. It's pretty cold here in Boston - lots of snow on the ground - so your chili would definitely hit the spot right now.
Hey, check out my blog tomorrow night. We're offering a fabulous Cuisinart/Covered Casserole giveaway and a new "Piping Hot Peanut Butter Soup" recipe (to celebrate National Soup Month)!

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