I serve this spicy and comforting dish on a bed of wild rice or French fries, with a little grated cheese on top. Success assured.
Ingredients
- 12 large, hot Italian sausages
- 1 red pepper, diced
- 2 medium onions, chopped
- 1 can (796ml) diced tomatoes, drained
- 1 can (680ml) tomato sauce
- 1 can (284mL) cream of tomato
- 1 packet (40g) chili seasoning (President's Choice, Old El Paso, etc.)
- 1 can (540mL) lentils
- Garlic powder, basil, crushed pepper (to taste)
Steps
- With a good knife, remove the skin of the sausages. Then, crumble sausage into a skillet over medium heat. Continue to break up the sausage into smaller pieces until the sausage is well cooked.
- Put sausages and all other ingredients EXCEPT THE LENTILS into the slow cooker and cook for 6 hours on LOW, stirring occasionally. After 6 hours, add lentils.
- Note:
Note that I use lentils instead of the traditional red kidney beans for the simple reason that I am not crazy about red bean texture. You can replace the lentils with red beans if you prefer them. But I advise you to still try the lentils; it may seem strange at first, but the result is super and succulent.
