Sausage and Bell Pepper Stew
Healthy and filling, this tasty stew will hit the spot!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 pound chicken Italian sausage (I use sweet, but you can substitute hot if desired)
- 1/4 cup water
- 1 tablespoon olive oil
- 3 bell peppers (mixed colors make it pretty, but are not crucial)
- 1 medium yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 15 ounce can red kidney beans (rinsed)
- 1 14.5 ounce can diced tomatoes
- 1/2 teaspoon cumin
- 1/2 cup dry red wine
- salt and pepper (if desired)
Brown the sausage over medium heat. Once it is browned, cut it into small pieces, add the water to the skillet, and cover and cook until done.
While the sausage is cooking, seed and slice the peppers into strips. Cut the strips in half.
Set aside the sausage, keeping any water and drippings in the skillet from the sausage cooking.
Add the olive oil and warm over medium heat. Add the pepper strips and onion and cook until tender (about 6-8 minutes). Add the garlic and cook for another minute or two.
Add the sausage, beans, tomatoes (and their juice), cumin, and wine to the skillet. Cook for 3-4 minutes, then reduce heat to low and cook for 15 minutes.
Add salt and pepper to taste, if desired.
Calories: 435kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 1613mg | Potassium: 729mg | Fiber: 9g | Sugar: 11g | Vitamin A: 66.5% | Vitamin C: 156.6% | Calcium: 8.2% | Iron: 22.5%