• 3 ribs celery, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, chopped
• 1 Tbs olive oil
• 2 links chile-lime chicken sausage, cooked and sliced
• 2 cups chicken stock
• 3 cans black beans, rinsed and drained
• 2 tsp ground cumin
• 1 tsp chipotle chile poweder
• 1 tsp smoked paprika
• 1 tsp ground coriander
• salt, to taste (1/2 to 1 tsp)
• 2 cups frozen silver queen corn

Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.

Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).