Spicy and Rich Sausage and Kidney Bean Chili (Ww 6 Pointsplus)

• 1 large white onion, chopped and 1/4 cup set aside for garnish
• 2 teaspoons olive oil
• 4 links fully cooked chipotle chicken sausage, cut into 1/4-inch slices (organic preferred)
• 1 (14 1/2 ounce) canorganic no-salt-added diced tomatoes, such as Muir Glen brand, undrained
• 12 cup habanero flavored salsa
• 12 cup brewed coffee
• 2 teaspoons dried oregano, crushed (preferably Mexican)
• 1 (15 ounce) canorganic no-salt-added kidney beans, undrained
• 1 ripe avocado, diced (optional)
• 4 tablespoons fresh cilantro, chopped (optional)
• 1 lime, cut into wedges (optional)

1. Cook all but the 1/4 cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes.
2. Add the chicken sausage; cook and stir for 1 minute.
3. Stir in tomatoes, salsa, coffee, and oregano; bring to a boil.
4. Reduce heat; simmer uncovered for 10 minutes.
5. Add the beans; return to a boil and simmer for 5 minutes.
6. To serve, ladle 1 1/4 cups into four shallow bowls.
7. Garnish with reserved chopped white onion and optionally with chopped avocado, chopped cilantro, and lime wedges.

white onion, olive oil, chicken sausage, salt, salsa, coffee, oregano, salt, avocado, fresh cilantro, lime

Taken from www.food.com/recipe/spicy-and-rich-sausage-and-kidney-bean-chili-ww-6-pointsplus-452062 (may not work)