1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green bell pepper, seeds & stem removed
1 pound fully cooked sausage, thinly sliced (chicken-cilantro or andouille)
1 (16 ounce) jar Frontera Chipotle Salsa
2 (15 ounce) cans black beans, drained
2 (14 ounce) cans diced tomatoes
1/2 teaspoon dried Morton & Bassett Oregano Leaves, crumbled
8 ounces shredded Chihuahua cheese, Monterey Jack or Cheddar
Heat oil in a large deep skillet or 4-quart pot over Medium heat. Add onion and cooks 5 to 7 minutes or until lightly browned. Stir in green pepper and cook 1 more minute. Stir in sausage, salsa, beans, tomatoes with juice and oregano. Bring to a boil; reduce heat to Medium-Low and simmer 30 minutes, stirring frequently.
Serve chili in individual bowls, topped with cheese and garnishes
No Nutritional Information Available
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