1 and 1/4teaspoonhot sauceTabasco, Sriracha or your favorite
1/2cuplow-sodium beef broth
1cuplow-fat Colby jack cheese,freshly grated
Fine sea salt and freshly cracked pepper
Optional toppings: fresh cilantro, sour cream
In a large skillet over medium-high heat, brown the sausage and chopped yellow onion; drain off any fat. Add to a 6-quart slow cooker. Top with the thinly sliced red potatoes.
Add the bell pepper, corn, kidney beans, undrained diced tomatoes, minced garlic, hot sauce, beef broth, and chili powder. Season to taste with salt and pepper. (I use 1 teaspoon salt and 1/2 teaspoon pepper. You can always add more at the end.)
Stir everything together and cover the slow cooker.
Cook on high for 3-5 hours or low for 5-7 hours-- or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference.
Add the freshly grated cheese in an even layer over everything and allow it to melt. Serve hot with additional hot sauce as desired and fresh cilantro.
Nutritioninformation does not include the optional toppings.