Crumbled white Mexican cheese (such as queso fresco), if desired
In 4-quart Dutch oven, cook sausage over medium-high heat 8-10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4-5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.