Fall Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken apple sausage, cut into 1 inch pieces
  • 3 cups chopped red onions
  • 3 cloves garlic, minced
  • 1 large butternut squash, peeled, seeded and cut into 3/4 inch cubes(about 6 cups)
  • 1 tablespoon chili powder
  • 1/4-1/2 teaspoons cayenne pepper
  • 1 teaspoon ground sage
  • 4 cups chicken broth
  • 3 Granny Smith apples, peeled and chopped
  • 1 14.5 ounce can pinto beans, drained

Directions

  • Step 1:

    In a large Dutch oven heat oil over medium heat, cook sausage until browned, about 5 minutes, remove to a plate with a slotted spoon.

  • Step 2:

    In same pan sauté onions and garlic until almost tender.

  • Step 3:

    Add squash and cook for 5 minutes, stir in spices and cook one minute.

  • Step 4:

    Return sausage to the pan and add broth, bring to a boil then reduce heat to simmer and simmer for about 10 minutes covered.

  • Step 5:

    Add apples and beans and simmer an additional 10 minutes or until apples are tender bit not mushy.

  • Step 6:

    Adjust seasonings as necessary.