Kielbasa Chili

This easy creation combines the flavors of chili dogs in a bowl! I make it when I need a hot, hearty meal in a hurry. It’s also great when you’re watching a football game.

—Audra Duvall, Las Vegas, NV

Takes: 20 min. • Makes: 7 servings

• 1 lb. smoked kielbasa or Polish sausage, halved and sliced
• 2 cans (14 ½ oz. each) diced tomatoes, undrained
• 1 can (15 oz.) chili with beans
• 1 can (8 ¾ oz.) whole kernel corn, drained
• 1 can (2 ¼ oz.) sliced ripe olives, drained

In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Freeze option: Cool chili and transfer to freezer containers. Freeze for up to 3 months. To use, thaw chili in the refrigerator. Place in a saucepan and heat through.

1 cup: 319 cal., 20g fat (7g sat. fat), 49mg chol., 1308mg sod., 20g carb. (6g sugars, 5g fiber), 14g pro.