1large bell pepperchopped (I used 1/2 a green, and 1 small orange pepper)
1 14-ozcan diced tomatoes
2cans of beans1 each of kidney and black beans
2-3Mexican Chipotle Field Roast Sausagessliced 1/2 inch thick
3cupswateror just enough to cover the beans and veggies
1/2-whole vegetable bouillon cubestart with a half, and add more if desired
In a large heavy bottomed pot, heat 2 tbsp of olive or coconut oil. When warm, add onions, garlic and a pinch of salt to saute until translucent. Add the bell peppers, tomatoes and beans. Stir well, and cook for 3 minutes. Now you can add the sausages and enough water to cover the contents of the pot (about 3 cups), along with the bouillon cube.
Cook until the vegetables are tender, about 20 minutes.
Remove from heat and add the chili powder, cumin, and stir in 3/4 of the cilantro. Season to taste with more spice and/or salt.
Serve with cornbread, and a bit of fresh cilantro.