Ingredients
8
8 servings
- •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
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. 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.
Nutritional Facts
Per 8 servings
- Calories: 139
- Carbohydrate: 13g
- Fat: 8g
- Fiber: 4g
- Protein: 6g
- Sugar: 3g
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