Kidney Bean-Sausage Chowder

1 lb. bulk sausage
2 15.5 oz. cans kidney beans
1 28 oz. can whole tomatoes
4 c. water or stock
1 onion, chopped
1/2 green pepper chopped
1 bay leaf
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. thyme
1 c. diced potatoes

Cook sausage until browned. Drain well. Combine all ingredients except green pepper & potatoes in a large pot. Simmer 1 hour. Add potatoes and green pepper. Simmer 20 more minutes. Remove bay leaf. Make ahead for best flavor and warm before serving. Serves 6.

Foods Native to the Americas: beans, potatoes