Mexican Slow Cooker Chili with Johnsonville Chipotle Monterey Jack Cheese Sausage

IMG_1349I had high hopes for this recipe, probably because it came from Johnsonville.  It was good but not over the top great.  I also made it for lunch which caused me to cook it on HIGH (instead of LOW) all day.  Not sure if that made a difference or not.  I always felt that cooking something for a shorter period of time at a higher heat defeated the purpose of the crock pot (otherwise known as a SLOW cooker).

1 can Mexican diced tomatoes with jalapenos (note – due to the fact that most people in my family don’t do “spicy” I just used a can of diced tomatoes)
1 can/bottle tomato juice
1 red pepper chopped
1 yellow pepper chopped
1 medium onion chopped
1 TSP chili powder
1 TSP cumin
1 can (15 oz) black beans, drained and rinsed
3 cups cooked elbow macaroni
1 pkg Johnsonville Chipotle Monterey Jack Cheese Sausage cut into 1/4″ thick slices

Combine the first seven ingredients in a slow cooker.  Cook on HIGH for 4 hours or on LOW for 8 hours.  Add the beans, macaroni and sausage.  Cook for 1 more hour or until heated through.

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