Chayote and Sausage Stew

Ingredients

• 2 Italian sausage links
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 chayote squashes, seeded and chopped
• 2 jalapeno peppers, seeded and diced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 teaspoon ground thyme
• 1 teaspoon chili powder
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the sausage links and cook, breaking them into pieces, for about 8 minutes until browned and cooked through to 160°F (71°C) in the thickest part.

2. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.

3. Stir in the chayote, diced jalapeños, ground thyme, chili powder, salt and pepper. Cook for about 5 minutes, stirring occasionally.

4. Add the diced tomatoes with their juice, the rinsed and drained black beans and the frozen corn. Stir well to combine.

5. Bring the stew to a boil, then reduce the heat to a gentle simmer. Cover partly and cook for about 15 minutes, until the chayote is tender.

6. Taste the stew and adjust the salt and pepper as needed. Serve hot.