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Too thin for a skillet, too thick for a stew. Not for the faint of heart, smoked jalapenos and kielbasa combine to bring you a zesty chipotle kick in the mouth. If you're not into spicy, just use your favorite salsa, chili, or leftover pasta sauce!
Servings: 4
  • 2 Tablespoons Olive Oil
  • 1 Yellow Onion - Chopped
  • 1 Tablespoon Minced Garlic
  • 1 Package Kielbasa - Cut into bite-sized pieces
  • 1 Can Chipotle Chilis in Adobo
  • 1 Cup Water or Broth
  • 1/2 Cup Frozen Corn
  • 1 - 15 oz Can No-Salt-Added Black Beans - Drained and RInsed
  • 2 Fresh Tomatoes - Chopped
  • 1 Cup Frozen Spinach
  • 1 Package Frozen Steam-In-Bag Brown Rice - Steamed (or about 2 cups leftover rice, white rice is okay, too)
  • 1/2 teaspoon Granulated Garlic
  • 1/2 teaspoon Granulated Onion
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • Cheddar Jack or Mexican Blend Cheese - For Garnish (optional)
  • Corn or Flour Tortillas, or Chips - For Dipping
  1. In a large pot or pan, heat oil over medium until shimmering. Add onion and saute about 1 minute.
  2. Add garlic and stir just until fragrant, then add kielbasa and cook, stirring occasionally, until it starts to brown.
  3. Meanwhile, combine the can of chipotle chili with it's sauce and the broth in a blender and pulse until smooth. When kielbasa starts to brown, add the chipotle broth and stir.
  4. Add remaining ingredients except tortillas and bring to a simmer, stir gently to keep from mashing the beans. Simmer about 10 minutes until everything is nice and hot.
  5. Serve topped with cheese and a side of warm tortillas or chips.
  • If you're not into spicy food: Substitite 1 and 1/2 cups of your favorite salsa or pasta sauce for the chipotle and broth. Or omit the black beans, chipotle, and broth, and use 2 cans of chili (with beans) instead.