INGREDIENTS:
4 links Sausages by Amylu Gourmet Andouille Chicken Sausage
1 Tbsp. Olive oil
1 large Onion, chopped (frozen diced works great, too!)
2 cloves Garlic, minced
1 Jalapeño pepper, finely chopped
4 oz. Mushrooms, quartered
2 cans Black beans, drained, rinsed
16-oz. can Chicken broth
14.5-oz. can Diced tomatoes, drained
2 Tbsp. Tomato paste
1 Chipotle pepper, seeded and diced
1/4 cup Cilantro, chopped
1 tsp. Dried oregano
1 tsp. Ground cumin
1/2 tsp. Salt
1/2 tsp. White pepper
Optional Garnishes:
2 Green onions, sliced
2 Tbsp. Green or black olives, sliced
2 Tbsp. Cilantro, finely chopped
Shredded Cheddar cheese and/or sour cream
DIRECTIONS:
Dice Sausages by Amylu Andouille Chicken sausage into bite size chunks. Heat oil in a large Dutch-oven or pot; sauté onions, garlic, jalapeño; cook 5 minutes. Add diced Chicken Sausage and mushrooms; cook about 5 minutes (until lightly browned). Add beans, broth, tomatoes, tomato paste and herbs; heat to a boil. Reduce heat to low; simmer until vegetables are tender about 10-15 minutes. Serve topped with shredded Cheddar cheese/sour cream, green onions, olives and cilantro.
