RED BEANS AND RICE CHILI by NancyC

Makes 6 servings

4 cups cooked rice
1 Tablespoon canola oil
1 large green pepper, diced
1 medium yellow onion, diced
2 stalks celery, sliced
3 garlic cloves, minced
1 (14-ounce) package of fully cooked smoked sausage, cut into 1/2-inch slices
3 (15-ounce) cans red beans or red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon cumin
1/2 teaspoon hot sauce
Optional: salt and pepper, to taste
Optional: chopped fresh parsley (or dried), for garnish

Cook rice according to package directions; set aside.

In a large pot or Dutch oven, add canola oil and saute green pepper, onion, celery, and garlic in the oil over medium heat for 5 to 7 minutes, until veggies start to get tender.

Add the sliced sausage, red beans, diced tomatoes, tomato paste, cumin, and hot sauce. Cover and simmer for 20 to 25 minutes. You can mash some of the beans slightly with a large spoon if you want, to make the mixture more thickened, then season with salt and pepper to taste, if desired. Serve in bowls topped with a scoop of rice and garnish with parsley, or serve the beans on a plate over a mound of rice.

Recipe from NancyC | nancy-c.com