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
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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.
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Step 2:
In same pan sauté onions and garlic until almost tender.
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Step 3:
Add squash and cook for 5 minutes, stir in spices and cook one minute.
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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.
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Step 5:
Add apples and beans and simmer an additional 10 minutes or until apples are tender bit not mushy.
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Step 6:
Adjust seasonings as necessary.