Chayote and Sausage Stew

This recipe started as an experiment using chayote. It received unexpected raves at the table and is now in regular rotation at our house. We like this served over rice.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 139 Calories

Ingredients

• 1 onion, chopped
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground thyme
• 2 jalapeno peppers, seeded and diced
• 1 (15 ounce) can diced tomatoes
• 2 Italian sausage links
• 3 chayote squashes, seeded and chopped

Recipe Instructions

Step 1

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.