January 4, 2011

Santa Fe Sausage Stew

Cold, rainy evenings make me crave a warm, hearty, comforting supper.  This definitely fits the bill.  You can simmer all day or just a few minutes, the choice is yours.  I will say that the leftovers were wonderful, so I would recommend the simmering approach.

Santa Fe Sausage Stew (6 to 8 servings)
28 oz crushed tomatoes
10 oz diced tomatoes with chilies
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 cup chopped onion
2 tsp minced garlic
1/2 cup chopped roasted red peppers
1/4 cup diced jalapenos, optional
14 oz linked, cooked sausage, sliced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon chili powder
1 tsp ground cumin
1/4 tsp ground cayenne pepper
Brown Rice

Saute onion in olive oil over medium heat till translucent, then add the garlic & saute for about 2 more minutes.  Then add all ingredients except for sausage and chicken broth, bring to a boil and then simmer for at least 20 minutes (longer if you have time), then add the sliced sausage & chicken broth, return to a boil and then simmer for another 15 minutes. Serve over brown rice & Enjoy! You could always top with with sour cream, cheese and be wild and add a touch of hot sauce.

Note - I am planning on trying a crock-pot version of this stew, however I will be replacing the sausage with 2 frozen chicken breasts - adding all ingredients & cook on low for 8 hours.

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