Pumpkin, Black Bean and Chicken Sausage Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Aidells' chicken, turkey and pork sausages should be available in your local grocery store - any flavored sausage will work. I added more curry and cumin and cayenne - we like it spicy. This was a cinch to make and it was delicious. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
3 cups chicken broth |
1 (12 ounce) package chicken-apple sausages, diced into bite-size pieces (aidells) |
2 (15 ounce) cans black beans, drained |
1 (15 ounce) can diced tomatoes with juice |
1 cup frozen corn |
2 (15 ounce) cans pumpkin puree |
1 cup milk |
1 tablespoon curry powder |
1 1/2 teaspoons ground cumin |
cayenne pepper |
salt |
sugar |
Directions:
1. In a soup pot over medium heat, add the oil and saute the onions for 5 minutes.
2. Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil.
3. Reduce heat to medium-low and stir in the milk, curry and cumin.
4. Simmer for 10 minutes.
5. Season to taste with cayenne, salt and sugar.
|
|