BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI
Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR.
Provided by gailanng
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
- Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
- Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
- (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).
Nutrition Facts : Calories 450, Fat 25.9, SaturatedFat 8.9, Cholesterol 51.8, Sodium 1939.4, Carbohydrate 33.7, Fiber 10, Sugar 7.4, Protein 22.9
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Talha T
[email protected]I'm not a big fan of butternut squash, but I really liked this chili. The squash added a nice sweetness that balanced out the spiciness of the chili.
MD Sakib Islam Roddo
[email protected]This chili is perfect for a cold winter day. It's warm and comforting, and the flavors are just right.
Ababu Enrique
[email protected]This chili was good, but not great. The flavors were a bit bland for my taste. I think I would have liked it better with more spices.
Javonte family Hunt
[email protected]This chili was easy to make and very flavorful. I used ground turkey instead of sausage, and it turned out great. I also added a can of corn and a diced green bell pepper. My husband and I both enjoyed it.
Lucas Phillip
[email protected]I'm a vegetarian, so I used tofu instead of sausage in this chili. It turned out great! The tofu absorbed all of the delicious flavors.
Samir shrestha
[email protected]This chili was delicious! I especially liked the smokiness of the sausage and the sweetness of the butternut squash. I will definitely be making this again.
Mahadi Tsoaki
[email protected]This chili was a bit too sweet for my taste. I think I would have preferred it with less butternut squash.
Raymond Avogo
[email protected]I'm not a big fan of butternut squash, but I really liked this chili. The squash added a nice sweetness that balanced out the spiciness of the chili.
Sher Nawab
[email protected]This chili is perfect for a cold winter day. It's warm and comforting, and the flavors are just right.
Abena Delis
[email protected]I followed the recipe exactly, but my chili turned out too spicy. I think I would use less chili powder next time.
Jagdis Shahi
[email protected]This chili was amazing! It was so flavorful and hearty. I will definitely be making this again.
ruggiero oriana
[email protected]This chili was good, but not great. The flavors were a bit bland for my taste. I think I would have liked it better with more spices.
Ahmed BaherFarouk
[email protected]I love this chili! I've made it several times now, and it's always a hit. The flavors are so well-balanced, and the butternut squash adds a really nice sweetness. I highly recommend this recipe.
Fatuma mustafa
[email protected]This chili was easy to make and very delicious. I used ground turkey instead of sausage, and it turned out great. I also added a can of corn and a diced green bell pepper. My husband and I both enjoyed it.
Sundori Komola
[email protected]This chili was a hit with my family! The combination of black beans, sausage, and butternut squash was unique and flavorful. I especially liked the smokiness of the sausage and the sweetness of the squash. I will definitely be making this again.