Calendar said it’s time for hearty stew and chili, but weather still warm like it’s summer, so I made something for both – light chicken and butternut chili with kidney beans and caramelized apples. Recipe adapted from Dinner with Julie.
1/2 sweet onion, chopped
3 fresh chicken sausages (I used Premio)
3 garlic cloves, chopped
1 tbsp. chili powder
3 cups chicken broth (I used homemade)
1 cup butternut squash, peeled and diced
1 cup kidney beans, rinsed
1 tsp. butter
1 tart apple, chopped
Heat Dutch oven on medium-high heat, spray with cooking spray and sauté the onion until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a wood spoon or potato masher, until it’s no longer pink. Add the garlic and chili powder and cook for another couple minutes.
Add the chicken stock and stir to loosen any browned bits from the bottom of the pan. Add the squash and bring to a simmer; cook for 20-30 minutes, until the squash is tender. Stir in the beans.
In a small skillet, heat the butter over medium-high heat and sauté the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.