Ingredients
1 pound Italian turkey sausage links, casings removed1 medium onion, chopped3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained2 cans (8 ounces each) tomato sauce1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 teaspoon chili powder1/2 teaspoon garlic powder1/8 teaspoon pepperThinly sliced green onions, optional
Preparation
Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain.
Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.
