Name: Chayote and Sausage Stew
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Italian sausage links - 2; Extra-virgin olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 3 cloves; Chayote squashes, seeded and chopped - 3; Jalapeno peppers, seeded and diced - 2; Diced tomatoes - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Frozen corn - 1 cup; Ground thyme - ½ teaspoon; Chili powder - 1 teaspoon; Salt and pepper to taste - 1 teaspoon

Ingredients for - Chayote and Sausage Stew

1. Italian sausage links 2

2. Extra-virgin olive oil 1 tablespoon

3. Onion, chopped 1

4. Garlic, minced 3 cloves

5. Chayote squashes, seeded and chopped 3

6. Jalapeno peppers, seeded and diced 2

7. Diced tomatoes 1 (15 ounce) can

8. Black beans, rinsed and drained 1 (15 ounce) can

9. Frozen corn 1 cup

10. Ground thyme ½ teaspoon

11. Chili powder 1 teaspoon

12. Salt and pepper to taste 1 teaspoon

How to cook deliciously - Chayote and Sausage Stew

1 . Stage

Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.