Sausage Meatball Soup

- 500 g fresh sausage (such a hot Italian or fresh chorizo)
- 2 Tbsp canola oil (30 mL)
- 1 green pepper, diced (1)
- 1 red pepper, diced (1)
- 1 onion, diced (1)
- 2 tsp cocoa powder (10 mL)
- 1 tsp garlic powder (5 mL)
- 1 tsp dried oregano leaves (5 mL)
- 4 cups low-sodium chicken broth (1 L)
- 1 can black beans, drained and rinsed (540 mL)
- 1 cup salsa (250 mL)
- 1 cup frozen corn (250mL)
1. Prepare little meatballs with fresh sausage by squeezing sausage meat out of casing, pinching it off in 1-inch (2.5 cm) pieces onto a sheet pan and set aside.
2. Heat canola oil in a large pot over medium heat. Add peppers and onion and cook for 8 minutes, until vegetables are soft.
3. Sprinkle cocoa powder, garlic powder, and oregano over vegetables and stir to combine. Pour in broth and bring to a simmer.
4. Gently add sausage meatballs to broth and continue to simmer for 5 minutes.
5. Add black beans, salsa, and frozen corn. Simmer for an additional 15 minutes, until meatballs are cooked through.
6. Serve and garnish as desired.