Chayote and Sausage Stew

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

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.