1 lb. Italian sausage, casings removed
1 med. onion, chopped
2/3 c. picante sauce
1/3 c. water
1 (15 oz.) can kidney beans, drained
1 (12 oz.) can whole kernel corn, drained
1 tsp. chili powder
Chopped cilantro (optional)

Crumble and cook sausage with onion in a 10 inch skillet until no longer pink; drain. Add remaining ingredients, except cilantro; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Ladle into bowls. Sprinkle with cilantro, if desired. Serve with additional picante sauce.