1 1/2 tablespoons chopped canned chipotle chile in adobo sauce
1/4 teaspoon salt
2 (14 1/2-ounce) cans diced tomatoes with garlic, basil, and oregano, un-drained
1 (8-ounce) can no-salt-added tomato sauce
9 cups hot cooked rice
How to Make It
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add kielbasa; sauté 4 minutes or until lightly browned. Remove from pan.
Heat oil in pan over medium-high heat. Add onion and next 3 ingredients. Sauté 8 minutes or until tender. Stir in beans and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Serve red beans over hot cooked rice.