Saturday, September 15, 2012

butternut squash chili

Fall is just around the corner here in California and I love making soups and stews to warm us up!

Butternut Squash Chili
1 Tbls. olive oil
2 cloves garlic, minced
1 lb. chicken basil sausage
1 lb. butternut squash--peeled, seeded and cut into 1-inch cubes
1 (4 oz) can chopped green chilies
1 (28 oz) can diced tomatoes
1 (15 oz) can kidney beans
1 (15 oz) can white northern beans
1 (15 oz) can tomato sauce
1.5 cups chicken broth
1 Tbls. chili powder
1 Tbls. ground cumin
1 tsp. garlic salt

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic. Cook until tender. Add chicken sausage and cook until no longer pink. Drain any excess fat. Add everything else. Bring to a simmer, then reduce heat to medium low. Cover and simmer until the squash is tender, about 30 minutes. Enjoy!

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