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Harvest Chili

Posted by Peggy on October 14, 2011

Harvest Chili
Recipe: Harvest Chili


* Cut an apple slice into matchstick pieces for an optional garnish, if desired.


  1. In a Dutch oven or other heavy-bottomed pan, heat 1 tablespoon oil over medium-high heat. Add sausage and cook 5 to 6 minutes or until lightly browned, stirring occasionally. Remove with a slotted spoon.
  2. In the same pan, cook onions and garlic 2 to 3 minutes, or until fragrant and onions are just tender. Stir in squash and cook 5 minutes, occasionally stirring. Stir in 2 teaspoons chili powder and 1/8 teaspoon cayenne; cook 1 minute. Return sausage to pan and add 3 1/2 cups stock and/or apple cider, bring to a boil, then reduce heat. (At this point, chili may be made and refrigerated up to 48 hours in advance.) Season to taste with kosher salt and additional chili powder and cayenne, if desired. If chili is too thick, add additional stock or cider.
  3. Meanwhile, in a large skillet, heat remaining oil and cook apples 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples and beans to chili. Simmer until apples are tender, about 3 to 4 minutes. Top individual bowls with sage and matchstick apple pieces, if using, and serve.

Time: 45 minutes

Yield: 6 servings

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