Pumpkin, Black Bean and Chicken Sausage Stew

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!

• Ready In: 45 mins
• Serves: 6

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.