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
- ½ teaspoon ground thyme
- 1 teaspoon chili powder
- salt and pepper to taste
What Makes This Recipe Special
Tips For Better Flavor
- Cut the chayote into uniform pieces to ensure even cooking.
- Simmer gently to allow the stew to thicken and the flavors to deepen.
Step 1
Lightly heat a large saucepan over medium-high heat. Brown the sausage in the pan until it’s nicely cooked through, then transfer it to a plate lined with paper towels to drain any excess fat. Add a splash of olive oil to the pan, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onions turn soft and translucent, about 3 to 5 minutes.
Step 2
Put the sausage back into the pan along with the chayote squash and jalapeño peppers. Keep stirring and cooking until the squash starts to get tender, which should take around 10 to 15 minutes. Once the squash is softening, stir in the tomatoes, black beans, corn, thyme, and chili powder. Season everything with salt and pepper to taste. Let the stew simmer until it’s heated through and all the flavors have melded together, about 10 more minutes. Enjoy!
