15 ounce kidney beans red drained and rinsed canned
28 ounce tomato sauce canned
15 ounce kidney beans white drained and rinsed canned
3 stalks celery chopped
0.3 cup chili powder
1.5 teaspoons garlic powder
1 bell pepper green chopped
0.1 teaspoon ground pepper
2 teaspoons ground cumin
0.5 teaspoon ground pepper black
1 onion chopped
0.5 teaspoon oregano dried
2 pounds pork sausage hot
1 bell pepper red chopped
15 ounce kidney beans dark red drained and rinsed canned
1 teaspoon salt
0.5 teaspoon sugar white
1 bell pepper yellow chopped
Equipment
frying pan
pot
Directions
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Combine sausage, diced tomatoes, tomato sauce, white kidney beans, red kidney beans, dark red kidney beans, onion, celery, green bell pepper, red bell pepper, yellow bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper in a large pot; bring to boil. Reduce heat and simmer until vegetables are tender, 45 minutes to 1 hour.
