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- 2 tablespoons olive oil
- 1 1/2 pounds cooked chicken-apple sausage links, cut in 1-inch pieces
- 2 large red onions, chopped (3 cups)
- 3 cloves garlic, minced
- 1 large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cups reduced-sodium chicken broth
- 3 Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
- 1 15 - 16 ounce can pinto beans, rinsed, drained, and slightly mashed
- 1 tablespoon snipped fresh sage or tiny sage leaves
- Golden Delicious or other apple, sliced in rings
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 8,
- cal. (kcal) 356,
- Fat, total (g) 11,
- chol. (mg) 60,
- sat. fat (g) 3,
- carb. (g) 48,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 23,
- pro. (g) 20,
- vit. A (IU) 111,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 944,
- Potassium (mg) 699,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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