Chicken Sausage & Black Bean Stew
Serves: 4
1 Tbsp. vegetable oil
1 medium onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 can (14-1/2 oz.) low sodium chicken or beef broth
1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained
1 pkg. (8 oz.) cooked spicy chicken sausage links, cut into 1/2-inch pieces
1 yellow or red bell pepper, diced
1 can (15 oz.) black beans, rinsed and drained
1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican, divided
1/4 cup chopped fresh cilantro or epazote
Heat oil in large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in chili powder and cumin; cook 30 seconds. Add broth, tomatoes, sausage, bell pepper and beans; heat to a simmer. Simmer 10 minutes, stirring occasionally. Remove from heat; stir in 1 cup cheese.
Ladle into shallow bowls; top with remaining cheese and cilantro.
Serves: 4
1 Tbsp. vegetable oil
1 medium onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 can (14-1/2 oz.) low sodium chicken or beef broth
1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained
1 pkg. (8 oz.) cooked spicy chicken sausage links, cut into 1/2-inch pieces
1 yellow or red bell pepper, diced
1 can (15 oz.) black beans, rinsed and drained
1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican, divided
1/4 cup chopped fresh cilantro or epazote
Heat oil in large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in chili powder and cumin; cook 30 seconds. Add broth, tomatoes, sausage, bell pepper and beans; heat to a simmer. Simmer 10 minutes, stirring occasionally. Remove from heat; stir in 1 cup cheese.
Ladle into shallow bowls; top with remaining cheese and cilantro.
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