Chayote And Sausage Stew
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil3 cloves
Garlic (minced)430 g
Tomatoes (can diced)1 cup
Corn (frozen)1 tsp
Ground Thyme1 tsp
Chili Powder1
SaltDirections:
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
3
Onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes
4
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
5
Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper
6
Cook until completely heated through, about 10 minutes more