Cut kielbasa into ¼ inch slices then cut in half to create bite size pieces.
In a large pot, brown breakfast sausage until fully cooked. Drain and set aside.
In the same large pot, add kielbasa, onions, and bell peppers. Cook until kielbasa has browned and vegetables are tender. Add garlic and cook for an additional 2 minutes. Drain excess grease.
Place breakfast sausage and kielbasa back into pot. Add black beans, kidney beans, enchilada sauce, pepper, and seasoning. Stir until combined.
Bring to a boil over medium high heat.
Reduce heat to medium/low and simmer for 45 minutes, stirring occasionally.
Serve with cheese, sour cream, onions, and cornbread.