| | Directions | | Combine sausage and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally until sausage is browned. Drain and return to pan. Add vegetable juice, tomatoes, beans, and chili powder. Continue cooking until mixture comes to a boil (1-2 minutes). Reduce heat to medium-low. Cook, stirring occasionally, about 10-12 minutes or long enough to blend flavors. Just before serving, swirl sour cream on top of chili. |
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| Ingredients | | - |  | 12 ounces bulk Italian sausage or turkey Italian sausage |
| - | | 1 1/2 cup) onion, finely chopped (medium) |
| - | | 2 cups vegetable tomato juice |
| - | | 1 can diced chili tomatoes (14 1/2 to 16 14 1/2 ounce can) |
| - | | 1 can Mexican-style chili beans (15 to 15 1/2 15 ounce can) |
| - | | 1 tablespoon chili powder |
| - | | 1 cup sour cream |
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