Ingredients
1/2 lb. light pork sausage
1 T. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz.) petite diced tomatoes
1 can (14.5 oz.) black beans
1 cup roasted Hubbard Squash Puree (Pumpkin can be used.)
1 T. cumin
1 T. chili powder
1 t. cinnamon
1/2 t. allspice
1/2 t. fresh ground pepper
3 cups chicken broth
1 T. red wine vinegar
Preparation
In a large skillet, cook sausage until brown. After sausage is browned, add olive oil and cook onion until soft. Add garlic and saute for 1-2 minutes more. (Do not burn.) Add tomatoes, black beans and squash. Stir in spices. Add chicken broth and vinegar and stir to combine. Simmer uncovered for 35-40 minutes on low heat. Season with salt and pepper if needed.
