Ingredients
The following ingredients have 4 Servings
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 1 garlic clove (minced)
- 1 Tablespoon salted butter
- 1 lb uncooked ground bratwurst (or pre-cooked brats (diced))
- 16 oz (2 cups) fruit salsa (I use Renfro's Pineapple Habenero)
- 16 oz (2 cups) black bean & corn salsa (I use Newman’s Own®)
- 12 oz can cooked black beans (well rinsed and drained)
- 2 chipotle peppers in adobe sauce (finely chopped)
- 1 cup frozen corn niblets
- 14 oz (roughly 2 cups) diced Mexican style w/green pepper and onion or fire roasted tomatoes
- 8 oz cranberry-apple preserves
Instruction
- Melt butter in a large soup or stock pot. Add onions, peppers, and garlic and sauté until onions are translucent, about 3 minutes.
- Add bratwurst and cook until it’s browned, about 8 minutes.
- Add remaining ingredients and bring to a boil, then reduce heat and simmer for 5 minutes.
- Garnish with blue corn chips, green onions, shredded cheese and/or sour cream.
