Roasted Pork Chili

Makes 8 servings

1 1/2 pounds bulk pork sausage
1 green sweet pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon vegetable oil
2 15-ounce cans red kidney beans
2 15-ounce cans fire-roasted tomatoes, undrained
1 15-ounce can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 teaspoon oregano, crushed
1/2 teaspoon black pepper
Toppers: Sour cream, guacamole, shredded cheese, sliced jalapeño chile peppers

1. In a Dutch oven or large pot, cook pork sausage, sweet pepper, onion, and garlic in hot oil until meat is brown and vegetables are tender. Drain fat.

2. In a 4- to 5-quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, water, chili powder, oregano, and black pepper.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Serve with toppers.