Harvest Chili

There was a whole chili section in Better Homes and Gardens last year, and one of the recipes was Harvest Chili.  All the flavors of fall in one pot! Yum!!! I made it last year, and I just made it again, although this time a half batch only. 

 

The squash and apples does tend to get a little mushy (think babyfood) so if you are sensitive to textures, you might not like this one, but I think it is great change of pace for a good fall lunch! : )

(Although I might over cook it, since I like all the flavors to blend together, the picture in the magazine looks less cooked, and you can see the individual ingredients better.
To each their own!)

 

Harvest Chili

from Better Homes & Gardens Magazine 2001

 

 

Ingredients:

2  tablespoons olive oil

1 1/2 pounds cooked chicken-apple sausage links, cut in 1-inch pieces

(I have used what you can find in shoprite, but this time I got the local made sausage from the farmer's market since it is so much fresher and yummier!)

2 large red onions, chopped (3 cups)

(I just use the sweet vidalia onion since that is what I had)

3 cloves garlic, minced

1 large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)

2 teaspoons chili powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3 cups reduced-sodium chicken broth

3 Granny Smith apples, peeled, cored, and cut in 3/4-inch slices

(I just used whatever type I had at home)

1 15 - 16 ounce can pinto beans, rinsed, drained, and slightly mashed

1 tablespoons nipped fresh sage or tiny sage leaves

1 Golden Delicious or other apple, sliced in rings

(I did not garnish since I just made this for work lunches!)

 

Directions:

1. In a large Dutch oven, (or large pot) 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.

 

2. 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.
 

 

3. 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.

 

  

(Sorry my pictures aren't that great, we have terrible lighting in our kitchen and I was also cooking at night!)