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
• 1/2 teaspoon ground thyme
• 1 teaspoon chili powder
• salt and pepper to taste

Instructions

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.