Gather all your ingredients. Dice ⅓ cup of onion and chop one medium red pepper. Slice the 12-ounce smoked sausage into bite-sized pieces.

In a large frying pan, heat 2 tablespoons of canola oil over medium heat. Add the chopped onion and red pepper, sautéing for about 3-4 minutes until softened.

Increase heat slightly and add the sliced smoked sausage. Cook for 5 minutes until browned and slightly caramelized.

Stir in one can of stewed tomatoes, drained black beans, and 1 tablespoon of chili powder. Cover and lower heat to simmer for 10 minutes.

Once heated through, stir in ¼ cup of chopped fresh cilantro. Allow to simmer briefly for flavors to meld.

Spoon the mixture over 4 cups of hot cooked rice. Add hot sauce to taste and serve.