If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat.

Ingredients

• 1 pound turkey italian sausage links, casings removed
• 4 cups water
• 1 jar (24 ounces) meatless spaghetti sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
• 2 medium carrots, sliced
• 1 medium sweet red or green pepper, diced
• 1/3 cup chopped onion
• 1-1/2 cups uncooked spiral pasta
• 1 cup frozen peas
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion.
2. Cover and cook on low for 7-9 hours or until vegetables are tender.
3. Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.