This is the one my Sister-in-Law shared with us–we loved it with corn bread muffins.
1 lb bulk Italian sausage
1 tsp dried minced onion – (though I’ve used about 1 Tbl fresh before)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce
2/3 cup picante sauce (I used mild)
1/3 to 1/2 cup water
1 tsp chili powder
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5-10 minutes or until heated through. Yield: 6 servings.
