Spicy Vegetarian Chili

2 cups Small Red Beans
1 cup Celery, diced
1 cup Onions, diced
1 can Del Monte Diced Tomatoes, No Salt Added
1 cup La Victoria Thick 'N Chunky Salsa, Hot
2 cans La Victoria Enchilada Sauce
4 links Field Roast Mexican Chipotle Sausage
Water

If you are in a hurry, use 3 cans of red kidney beans and put everything in the pot at the same time and simmer 30 minutes.

Sort beans and put in a 5 qt stock pot. Add 2 qts. water and bring to a boil. Reduce heat to med and cook for 15 minutes. Cover, remove from heat and let set 1 hour. Drain, rinse beans and return to pot. Cover with water, 1 inch above the beans. Bring to a boil, reduce heat to medium-low and simmer for 1 hour stirring occasionally.

While beans are cooking, prep onion and celery. Remove casing from the sausages and crumble into small pieces. Saute veggies for 5 minutes then add sausages and continue cooking 5 minutes. Add mixture to beans and continue to simmer 30 minutes. Add the tomatoes, enchilada sauce and salsa. Simmer 30 minutes longer.

Serve with corn bread.



Serving Size: Makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RUTHEY01.