Chayote and Sausage Stew

4.6
(20)

This recipe started as an experiment using chayote. It received unexpected raves at the table and is now in regular rotation at our house. We like this served over rice.

3
3
3
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings

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

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. 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.

Nutrition Facts (per serving)

139 Calories
8g Fat
13g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 139
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 11mg 4%
Sodium 323mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 6g
Vitamin C 15mg 73%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 339mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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