Compliments of Shannon Kinsella, Private Chef/Consultant, Chicago, IL
Serves 6-8
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Gourmet Chorizo Chicken Sausage, cut into chunks |
| 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 |
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:
- Heat oil; sauté onions, garlic, jalapeño; cook 5 minutes.
- Add Gourmet Chorizo 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.
