Chayote and Sausage Stew

Name: Chayote and Sausage Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams black beans, rinsed and drained; 425 grams diced tomatoes; 3 chayote squashes, seeded and chopped; 1 teaspoon chili powder; 237 milliliters frozen corn; 3 cloves garlic, minced; 1 teaspoons ground thyme; 2 Italian sausage links; 2 jalapeno peppers, seeded and diced; 1 Tbsp extra-virgin olive oil; 1 onion, chopped; 8 servings salt and pepper to taste

Chayote and Sausage Stew is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 216 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A few people really liked this soup. A mixture of ground thyme, canned tomatoes, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Sausage

Equipment you will use

Paper Towels

Sauce Pan

Frying Pan

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.

Ingredients you will need

Jalapeno Pepper