Enchilada Chili –

2 cans Hatch’s Fire Roasted Enchilada Sauce – medium heat (or variety of your choice)

1 can reduced sodium Swanson’s Chicken Broth

1 can each – black beans, navy beans and pinto beans, rinsed and drained

1 green bell pepper, diced

1 onion finely chopped

1 cans stewed tomatoes

1 tsp cumin (more or less to taste)

Optional – 1 jalapeno pepper and 1 clove garlic, finely chopped

3 to 4 Casual Gourmet Chicken Sausage (fully cooked, low fat and only 1 carb)

NOTE: you may omit meat or use any other cooked meat of your choice.

 

Thinly slice sausages.

Mix all ingredients together, bring to a boil, turn down and simmer for 15 to 20 minutes.  Serve in bowls topped with all of some of the following: shredded cheese, salsa, sour cream, chopped fresh tomatoes and sliced green onions.  Warm tortillas add the finishing touch.

NOTE: you can put all this in a crackpot and cook on slow all day.

We sometimes use fewer beans and add sliced zucchini and other summer squash.