Firecracker Turkey Chili - Slow Cooker

1 tablespoon olive oil
1 pound hot Italian-style turkey sausage links, cut into¤¾-inch slices
2 onions, chopped
2 tablespoons chili powder
1 tablespoon ground coriander
3 (14 ½-ounce cans diced tomatoes with green chiles
2 (15 ½-ounce) cans red kidney beans, rinsed, drained
½ cup lightly packed fresh cilantro leaves

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, stirring, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker.

Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander.

Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 to 6 hours on high or 8 to 10 hours on low.

To serve, sprinkle with cilantro.

Per serving: 198 calories, 9 grams fat, 34 milligrams cholesterol, 844 milligrams sodium, 17 grams carbohydrates, 4 grams fiber, 13 grams protein.

To lower the spice level of this chili, substitute canned diced tomatoes for the ones with green chiles. Makes 6 servings
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