INGREDIENTS:

• 3 Roasted Garlic & Asiago Chicken Sausages
• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 large jalapeno, diced and seeds removed
• 1 Tbsp garlic, minced
• 2 Tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 Tbsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 can (14.5 oz) tomatoes in tomato juice, diced
• 1 can kidney beans, drained
• Sour cream for garnish
• Shredded cheddar cheese for garnish
• Green onions for garnish
• Cilantro for garnish
• Jalapeno, sliced for garnish

DIRECTIONS:

• In a pot on medium heat, add the olive oil, onions, jalapenos, and garlic.
• Sauté for a few minutes and then add the tomato paste and stir together until onions are soft.
• Add the Roasted Garlic & Asiago Chicken Sausages and spices and mix everything together for a couple of minutes. The mixture will be a paste-like consistency.
• Add the chicken broth and Worcestershire sauce and cook for about 5 minutes, stirring occasionally. 
• Add the tomatoes and beans and reduce the heat to low.
• Cover the pot and simmer for 45 minutes, stirring occasionally.
• Garnish with a dollop of sour cream, cheddar cheese, green onions, cilantro, and jalapenos.