- 1 pound Italian turkey sausage links
- 1 large green pepper, julienned
- 1 medium onion, sliced
- 1/2 cup reduced-sodium chicken broth
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes and green chilies, undrained
- Hot cooked rice
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Slice sausage and return to the pan. Add green pepper, onion and broth; cover and cook for 5 minutes or until vegetables are tender. Add beans and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve in bowls over rice.