Ingredients:

• 4 Ontario pork sausages (about 1 lb/500 g), casings removed
• 1 tbsp (15 mL) canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) chili powder
• 2 tsp (10 mL) dried oregano leaves
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) each salt and pepper
• 2 cups (500 mL) sliced mushrooms
• 1 small green bell pepper, diced
• 1 can (28 oz/796 mL) diced tomatoes with juices
• 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
• 1 cup (250 mL) beef broth
• 1/4 cup (60 mL) tomato paste
• Sour cream and shredded cheese (optional)

Cooking Instructions:

1. In a large pot, heat oil over medium heat. Cook onion and garlic for about 3 minutes or until softened. Add sausage meat and start breaking up with spatula. Add chili powder, oregano, cumin, salt and pepper; cook, stirring for about 5 minutes or until no longer pink. Add mush- rooms and pepper; cook stirring for 5 minutes.
2. Add tomatoes, beans, beef broth and tomato paste; stir well and bring to a boil. Reduce heat and simmer for about 30 minutes or until thickened.
3. Ladle into bowls and top with sour cream and cheese to serve, if desired.