Tablespoons olive oil
ounces bulk breakfast sausage
finely-chopped green bell pepper
diced Serrano pepper
teaspoon chili powder
16 ounce can dark red kidney beans, rinsed
14 ounce can diced Mexican style tomatoes
Fry the sausage in the olive oil at medium-high heat until lightly browned, breaking up chunks into small pieces using a wooden spoon. Add peppers and saute until soft, about 5 minutes. Add cumin and chili powder, mix well, cook 1 minute. Add beans and tomatoes. Turn heat to high, bring to a boil, then cover and simmer for 10 minutes.