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Posted by Peggy on October 14, 2011
Recipe: Harvest Chili
2 tablespoons olive oil
1 1/2 pounds chicken-apple sausage links, cut into 1/2-inch pieces
2 large red onions (4 cups), chopped
1 tablespoon minced garlic
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks (6 cups)
2-3 teaspoons chili powder
1/8-1/2 teaspoons cayenne pepper
3 1/2-4 1/2 cups chicken stock or apple cider or combination of both
3 Granny Smith or other tart apple, suitable for cooking, cut into 1/2-inch slices*
1 (15-16 ounce) can pinto beans, rinsed, drained and slightly mashed
1 tablespoon chopped fresh sage or tiny sage leaves
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* Cut an apple slice into matchstick pieces for an optional garnish, if desired.
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.
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.
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.
Copyright © Peggy Lampman's dinnerFeed.