1 lb. bulk Italian sausage
3 – 14 oz. cans chicken broth
1 – 15 oz. can black beans rinsed and drained
1 – 15 oz. can pinto beans rinsed and drained
1 – 4 oz. can green chilies
1 – 18 oz. can tomato juice
1 large carrot, chopped
1 jalapeno pepper, seeded and chopped
1 1/2 t. Italian seasoning
1 t. dried minced garlic
1 1/2 c. cooked elbow macaroni

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in all ingredients except macaroni. Cover and cook on low for 7 – 8 hours. Just before serving stir in cooked macaroni.

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