Chicken Sausage, Butternut Squash & Apple Chili

Chicken Sausage, Butternut Squash & Apple Chili

AuthorJulie

canola oil, for cooking
1 onion, chopped
3 fresh chicken-apple sausages
3-4 garlic cloves, crushed
2-3 Tbsp. chili powder
4 cups (1 L) chicken stock
1 small butternut squash, peeled and diced
1 19 oz. (540 mL) can white kidney beans or chickpeas
1 Tbsp. butter or oil
1 tart apple, diced

1

In a medium pot, heat a drizzle of oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a spoon, until it's no longer pink. Add the garlic and chili powder and cook for another minute or two.

2

Add the chicken stock and stir to loosen any browned bits from the bottom of the pan. Add the squash and bring to a simmer; cook for 20-30 minutes, until the squash is tender. Stir in the beans. (Alternatively, toss the lot into a slow cooker and turn it on low for 8 hours.)

3

In a small skillet, heat the butter over medium-high heat and saute the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.

Ingredients

 canola oil, for cooking
 1 onion, chopped
 3 fresh chicken-apple sausages
 3-4 garlic cloves, crushed
 2-3 Tbsp. chili powder
 4 cups (1 L) chicken stock
 1 small butternut squash, peeled and diced
 1 19 oz. (540 mL) can white kidney beans or chickpeas
 1 Tbsp. butter or oil
 1 tart apple, diced

Directions

1

In a medium pot, heat a drizzle of oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a spoon, until it's no longer pink. Add the garlic and chili powder and cook for another minute or two.

2

Add the chicken stock and stir to loosen any browned bits from the bottom of the pan. Add the squash and bring to a simmer; cook for 20-30 minutes, until the squash is tender. Stir in the beans. (Alternatively, toss the lot into a slow cooker and turn it on low for 8 hours.)

3

In a small skillet, heat the butter over medium-high heat and saute the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.

Chicken Sausage, Butternut Squash & Apple Chili
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