I made the most amazing Harvest Chili yesterday! Although I wouldn’t call it chili. It’s basically just a soup and they added kidney beans to make it chili 
No matter what you call it, it’s amazing! I got the recipe out of my fall Cooking Light magazine. Thanks to my sister who got me a year’s subscription for my birthday last year! One serving is only 356 calories, which is pretty good considering there is sausage in it. It’s really hardy, so filling, and inexpensive. The most expensive thing was the chicken sausage and it was only about $3.50 per 12oz at Winco. A perfect addition to any fall day!
(I actually simmered this for two hours after everything was in because we had to go somewhere. It was so tender, I think I will do this every time)
Harvest Chili – Cooking Light
8 servings; 356 calories per serving
Prep: 30 min; Cook: 30 min
2 Tbsp olive oil
1 1/2lbs cooked chicken -apple sausage links, cut in 1-inch pieces
2 large red onions, chopped (I only used one)
2 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
2 tsp chili powder
1/4 tsp cayenne pepper
3 cups reduced-sodium chicken broth
3 medium Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
1 15-16oz can pinto beans, rinsed, drained and slightly mashed
1 Tbsp snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, cut in rings
In large Dutch oven, heat 1 tablespoon oil over medium-high. Add sausage, cook 5 to 6 minutes, until browned; stir occationally. Remove with slotted spoon.
In same pan, cook onions and garlic 2 to 3 minutes, stirring occasionally, until nearly tender.
Add squash; cook 5 minutes. Stir in chili powder, 1/4 tsp salt and cayenne; cook 1 minute. Return sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered 8 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high. Cook apples 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer 3 to 4 minutes, until apples are tender. Top with sage and apple.
