 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
I could barely boil water when I got out of the Navy, but I'm quite comfortable in the kitchen now. This recipe in one I created. Ingredients:
1 celery rib, chopped |
1 small onion, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 tablespoon vegetable oil |
1 johnsonville® mild italian sausage links link (1/4 pound), casing removed |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 cup canned kidney beans, rinsed and drained |
1 cup water |
5 tablespoons tomato paste |
2 tablespoons chopped green chilies |
3/4 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup shredded cheddar cheese |
Directions:
1. In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese. Yield: 2 servings.
|
|