Kielbasa Skillet Stew

• 5 bacon strips
• 1 medium onion, chopped
• 1 1/2 pounds fully cooked smoked sausage (Kielbasa)
• 2 cans (15-1/2 oz each) great northern beans; undrained
• 16 ounces tomato sauce
• 4 ounces chopped green chiles
• 2 carrots, (med) thinly sliced
• 1/2 green pepper, chopped
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried leaf thyme
• 1/8 teaspoon pepper

In a 12-inch skillet, cook bacon until crisp; remove to paper towel to drain. In drippings, cook onion and sausage until the onion is tender; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon and sprinkle on top.
Yield: 6-8 servings.
Source: Taste of Home magazine Feb/Mar '95 issue.