My Chili (recipe changes every time I make it) lol

Liz’s Chili

1 lb mild or hot breakfast sausage

1 (16 oz) can dark kidney beans (drained)

1 (16 oz) can light kidney beans (undrained)

1 can DelMonte Zesty Spicy Chili diced tomatoes

2 cups V8

1 green pepper (diced)

1 red onion (diced)

1 (16 oz) bag of frozen corn

Garlic

Crushed Red Pepper

Cayenne Pepper Powder

Chili Powder

Curry Powder

Cook sausage in large skillet or cast iron dutch oven until slightly brown. Pour in both cans of kidney beans and can of diced tomatoes. Add 1 cup of V8, green pepper, and onion. Let simmer on medium heat for a few minutes. Meanwhile, cook corn in microwave as directed on package (I like to use the Birds Eye vegetable steamers). Stir in remaining cup of V8 and cooked corn to skillet. Add spices to taste. Let simmer over medium heat for about 15 to 20 minutes, stirring occasionally. Goes great with homemade cornbread!