1 lb FRESH CHIPOTLE SEASONED TURKEY SAUSAGE
1 tsp canola oil
1 c chopped onions
2 tsp minced fresh garlic
2 c thick salsa with chipotle
28 oz canned petite diced tomatoes
15 oz TURKEY BROTH or low-sodium chicken broth
15 oz canned black beans, rinsed and drained
As needed for garnish sour cream, shredded Monterey Jack cheese and chopped green onions
Heat a large nonstick Dutch oven over medium heat. Squeeze sausage from the casings into the pan. Cook, breaking up sausage into small pieces with a wooden spoon. Cook until sausage is brown. Remove from pan and drain well, if needed, on paper towels.
Add oil to pan. Over medium heat, add onion and sauté just until soft, stirring occasionally. Add garlic and cook only 30 to 45 seconds or until fragrant.
Stir in salsa, tomatoes, broth and beans. Return sausage to pan and stir all ingredients together. Allow mixture to come to a simmer.
Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Garnish each serving with sour cream, cheese and/or onions.