Spicy Sausage and Pepper Stew

• 3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
• 1 medium green pepper, chopped (about 1 cup)
• 1 stalk celery, sliced
• 2 Tbsp. flour
• 1 can (14 oz.) reduced sodium beef broth
• 2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
• 45 unsalted tops saltine crackers

1. Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
2. Add flour; cook and stir 1 minute.
3. Stir in broth, tomatoes with their liquid and beans.
4. Bring to boil; reduce heat to low.
5. Cover; simmer 20 minutes, stirring occasionally.
6. Serve with crackers.

italian sausage, green pepper, celery, flour, beef broth, salt, kidney beans, crackers

Taken from www.kraftrecipes.com/recipes/spicy-sausage-pepper-stew-151961.aspx (may not work)