tablespoons olive oil
pounds cooked chicken-apple sausage links, cut in 1-inch pieces
large red onions, chopped (3 cups)
cloves garlic, minced
large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
teaspoons chili powder
teaspoon cayenne pepper
cups reduced-sodium chicken broth
Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
15 ounce can pinto beans, rinsed, drained, and slightly mashed
tablespoon snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, sliced in rings
- In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.
- In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.
- Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.
Nutrition Facts(Harvest Chili)
- Per serving:
- 356 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 60 mg chol.,
- 944 mg sodium,
- 48 g carb.,
- 8 g fiber,
- 23 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet