Preparation

• Start by heating the olive oil in a skillet over medium heat. Once the oil shimmers, add the ground Italian sausage and cook until browned.
• Add the diced onion to the skillet and sauté until the onion turns translucent. Stir occasionally to prevent burning.
• Season the mixture with salt and pepper, then remove from heat.
• In the crockpot, add the whole baby red potatoes evenly across the bottom.
• Chop the green bell pepper and add it to the crockpot with the potatoes.
• Open the can of kidney beans, drain them, and add to the crockpot.
• Pour in the frozen corn evenly over the other ingredients.
• Add the fire-roasted diced tomatoes into the pot without draining them, stirring to combine.
• Incorporate the minced garlic and chili powder into the mixture, stirring well to combine.
• Add the sausage and onion mixture from the skillet into the crockpot, stirring it all together one last time.
• Cover the crockpot and cook on low for 6-8 hours, or until the potatoes are tender.
• When ready to serve, sprinkle the shredded Colby Jack cheese on top and allow it to melt.
• Finish with fresh cilantro or a dollop of sour cream if desired.