Chorizo Tomato Pepper Stew

Instructions

1. 1

   Slice the chorizo sausage into bite-sized pieces.

2. 2

   Peel and dice the onion.

3. 3

   Wash, core, and slice the red and green bell peppers into strips.

4. 4

   Dice the two large tomatoes.

5. 5

   Heat a large pot over medium heat. Add the chorizo and cook for 3-4 minutes, stirring occasionally, until it starts to release its oils and brown slightly.

6. 6

   Add the diced onion to the pot and sauté for 2-3 minutes until softened.

7. 7

   Add the sliced red and green bell peppers. Cook for another 3-4 minutes, stirring occasionally.

8. 8

   Stir in the diced fresh tomatoes and the can of Rotel tomatoes (with their juices). Mix well.

9. 9

   Pour in the low-sodium chicken broth and bring the mixture to a gentle boil.

10. 10

    Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

11. 11

    Taste and adjust seasoning if needed (salt and pepper, optional).

12. 12

    Serve hot, garnished with fresh herbs if desired.