This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It’s given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.
Sponsored by Hunt’s® Tomatoes, Created by Jessica Parrish of [Flying on Jess Fuel](http://jessfuel.com/2015/11/02/smoky-chipotle-butternut-and-sausage-chili/
Recipe information
Total Time
35 minutes
Ingredients
Preparation
Step 1
Heat a dutch oven or large soup pot over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer the sausage to a bowl and set aside. Pour grease out of dutch oven and return to stove.
Step 2
Add olive oil to dutch oven and heat over medium heat. Add onion, butternut and garlic and cook, stirring frequently, until veggies begin to soften, about 6 minutes.
Step 3
Add chicken stock to pot to deglaze, scraping up any browned bits on the bottom of the pot. Then add crushed and diced tomatoes, black and kidney beans, and spices. Return sausage to the pot.
Step 4
Stir everything to combine. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 15 minutes, until flavors are combined and squash is tender.
Recipe notes
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