<b>Ingredients</b>
2 tablespoons olive oil<br>
1 medium yellow onion<br>
½ red bell peppers, coarsely chopped<br>
½ yellow bell peppers, coarsely chopped<br>
½ yellow bell peppers, coarsely chopped<br>
2 cloves garlic, crushed<br>
2 cups sliced mushrooms<br>
¼ teaspoon crushed red pepper flakes<br>
1 teaspoon ground cumin<br>
1 teaspoon dried thyme<br>
6 cups chicken stock<br>
1 tablespoons lime juice, half lime<br>
3 bay leaves<br>
1 medium sweet potatoes, cubed<br>
1 pound chicken sausage, sliced crosswise<br>
2 – 15.5 ounce cans black beans (drained and rinsed)<br>
2 plum tomatoes, chopped<br>
Salt and pepper to taste (Elizabeth Carrion)
<b>Step 1</b>
Heat olive oil and over medium heat sauté onions, peppers, garlic and mushrooms until tender. (Elizabeth Carrion)
<b>Step 2</b>
Lower heat and stir in crushed red pepper flakes, cumin, thyme and tomato paste. Then add chicken stock, lime juice and bay leaves. Bring to a boil. (Elizabeth Carrion)
<b>Step 3</b>
While boiling, using a potato masher, mash about 1/3 of the black beans. (Elizabeth Carrion)
<b>Step 4</b>
Add to pot, diced sweet potatoes, chicken sausage and beans. Simmer for 30 minutes. (Elizabeth Carrion)
<b>Step 5</b>
Discard bay leaves before serving. Add salt and pepper to taste if desired. Garnish with chopped tomato. (Elizabeth Carrion)
<b>Cooking Tip 1</b>
Make a day ahead for an even deeper flavor. (Elizabeth Carrion)
<b>Cooking Tip 2</b>
Chop all veggies, sweet potato and sausage before you begin cooking. (Elizabeth Carrion)