44 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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

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Ingredients

Directions

  • 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.

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Nutrition Facts

356 calories, (3 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 60 mg cholesterol, 944 mg sodium, 48 g carbohydrates, 8 g fiber, 23 g sugar, 20 g protein.


Reviews (1)

44 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.