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.

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

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