2 lbs. extra lean ground sausage (I use pork sausage)
½ cup chopped onions
1 tbsp. garlic powder
1/2 diced green peppers
3 cups roughly chopped fresh mushrooms
2 28 oz. cans Organic Diced Tomatoes (do not drain)
1 tbsp. chili powder
2 tbsp. white vinegar
3 tbsp. regular yellow mustard
2 tsp. cumin
1 tsp. salt
*I add additional veggies: pureed carrots and chopped black olives
Directions: In a large pot add onions and meat, sprinkled with garlic powder and cook until no longer pink (drain using a plate, if desired). Next add the green peppers, mushrooms and spices and stir until lightly fried.
Add tomatoes and chili power.
Bring to a boil and then reduce heat to a simmer for about 20 minutes.
Serve hot. May sprinkle light cheese and a dolip of sour creme on top.
Makes 12 servings.