▢1 pound hot sausage
▢1 medium onion, chopped into ½-inch pieces, about 1 cup
▢48 ounces BUSH’S® Kidney Beans in a Mild Chili Sauce, (3) 16-ounce cans
▢3 large bell peppers, chopped into ½-inch pieces, about 4 cups
▢4-6 medium tomatoes, chopped into ½-inch pieces, about 4 cups
▢2 ½ tablespoons Mexican Spice Mix or store-bought taco seasoning
▢½ cup fresh cilantro, chopped small
▢2 medium limes, about 2-4 tablespoons of fresh lime juice, adjust to taste
▢fresh cilantro, chopped
▢green onions, sliced thin
Cook and crumble the sausage in a large pot over medium high heat. Add the onions to the skillet when the meat begins to brown.
When the onions are tender, add the beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes.
Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!