Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 cup finely diced yellow onion (about 1 onion)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby red potatoes, unpeeled, thinly sliced
- 1 green bell pepper, chopped
- 14.5 ounces kidney beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
- Add later: 1 cup shredded Colby Jack cheese; fresh cilantro and sour cream, optional
Instructions
- Heat oil in a large pan over medium-high heat. Add the sausage and diced onion. Brown and crumble the sausage until caramelized; season with salt and pepper. Transfer the browned sausage and onion to the Crock-Pot.
- Thinly slice the potatoes and chop the green pepper. Add potatoes, bell pepper, and the drained/rinsed kidney beans to the Crock-Pot.
- Add frozen corn, undrained fire-roasted tomatoes, minced garlic, and chili powder. Stir to combine and press into an even layer.
- Cover and cook on high for 2–4 hours or on low for 4–6 hours, until potatoes are tender. Gently stir and adjust seasoning with salt and pepper if needed.
- Sprinkle shredded Colby Jack cheese evenly over the top, cover again, and let cheese melt for 5–10 minutes.
- Serve hot with optional fresh cilantro and a dollop of sour cream.
Notes
- Nutrition info does not include optional toppings.
- Storage: Cool completely before storing in an airtight container in the fridge for 3–4 days.
- Freezing: Allow to cool, then wrap tightly or use a freezer-safe container and freeze for 2–3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.
- For extra flavor, brown the sausage well to develop caramelization before adding to the Crock-Pot.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooker / Crock-Pot
- Cuisine: American