I am completely enamored by A Year of Slow Cooking.  And one of my favorite recipes over there is her Enchilada Chili.  The original is VERY yummy but I will admit, I almost never have exactly everything I need.  So last night, I was playing Pantry Iron Chef and came up with this:

1 lb of green chili chicken sausage, frozen

1 can of Rotel tomatoes

1 can of fire roasted tomatoes

1 can of corn

1 can of red beans

1 can of kidney beans

1 can of green enchilada sauce

1 can of red enchilada sauce

1 T celery flakes

1 T onion flakes

Sour cream or plain yogurt

The only can I drain is the corn.  Dump all the cans in the slowcooker with the dried celery and onion.  Stir.  Submerge frozen chicken sausages (mine were all stuck together) and let it cook on low for 6-8 hours or high 4-5.   When it’s done, cut up the sausages with a pair of kitchen shears and serve with a dollop of sour cream or maybe some sprinkled cheese.

If you’re looking at the original recipe, I completely omitted the chili powder and cumin.  As is it above, it’s at the top of the spicy meter for my kids.  I love it.  They tolerate it.  Heh.  With lots of sour cream.  And cheese.  And a roll.