Prep 15 mins
Cook 30 mins
This is the 2005 runner-up prize winning recipe from the aidells.com website. 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!
- 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
- In a soup pot over medium heat, add the oil and saute the onions for 5 minutes.
- Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil.
- Reduce heat to medium-low and stir in the milk, curry and cumin.
- Simmer for 10 minutes.
- Season to taste with cayenne, salt and sugar.
Had a bunch of sausage to use up due to a freezer failure, so thought I'd give this a try. We liked it, but it seemed a bit bland. I have quite a few leftovers, so will try punching up the flavor with more spices next time I heat it up. Paired nicely with cornbread muffins and I like that it features a variety of vegetables. Thanks for posting!
Very easy and I normally do not like black beans but they are very good in here. Thanks for posting it.
I used smoked chicken sausage and added some ginger and honey to the stew, but otherwise made as directed. The curry and cayenne added the right amount of spice, and this was a wonderful meal for a cold night. Thanks!