Recipes and Cooking Harvest Chili 4.4 (43) 1 Review Chicken-apple sausage pairs with tangy-sweet cooked apples instead of that chili regular--tomatoes. Serve this chili over hot cooked polenta. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 30 mins Total Time: 60 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 ½ pound 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 teaspoon chili powder ¼ teaspoon salt ⅛ teaspoon cayenne pepper 3 cup 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 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. 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. Rate it Print Nutrition Facts (per serving) 356 Calories 11g Fat 48g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 356 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 60mg 20% Sodium 944mg 41% Total Carbohydrate 48g 17% Total Sugars 23g Protein 20g Vitamin C 30.1mg 151% Calcium 90.9mg 7% Iron 2.9mg 16% Potassium 699mg 15% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.