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Makes eight cups Prep time: 20 minutes Start to finish: 45 minutes 1 pound chorizo sausage, casing removed and crumbled, or bulk chorizo sausage 1 large onion, chopped 1 large yellow or green bell pepper, chopped 2 cloves garlic, chopped 2 cans (14.5 ounces each) Muir Glen organic fire-roasted or regular diced tomatoes, undrained 1 cup water 1 can (15 ounces) black beans, drained and rinsed 1 tablespoon chopped chipotle chiles in adobo sauce 1 tablespoon chili powder 1 teaspoon ground cumin

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.