• 43 Ratings

Chicken-apple sausage pairs with tangy-sweet cooked apples instead of that chili regular--tomatoes. Serve this chili over hot cooked polenta.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
30 mins
cook:
30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

356 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 60mg; sodium 944mg; potassium 699mg; carbohydrates 48g; fiber 8g; sugar 23g; protein 20g; trans fatty acid 0g; vitamin a 111IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 91mg; iron 3mg.
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Reviews

43 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: Unrated
09/23/2016
i really appreciated the ingenuity of this recipe.  it ends up being very attractive and autumnal, low fat too.  really nice variation on chili.
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