Chayote and Sausage Stew

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce canned tomatoes diced canned
• 3  chayote squashes seeded chopped
• 1 teaspoon chili powder 
• 1 cup regular corn frozen
• 3 cloves garlic minced
• 0.5 teaspoon ground thyme 
• 2  mild sausage links to package directions and coin italian
• 2  jalapeño peppers diced seeded
• 1 tablespoon olive oil extra-virgin
• 1  onion chopped
• 8 servings salt and pepper to taste

Equipment

• frying pan
• paper towels
• sauce pan

Directions

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.
2. 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.