Guys! I dunno.. my paper wall calendar says it’s October. I think it might be broken.
We still have no kitchen.. our makeshift dining room kitchen now has a slow cooker and an electric skillet, which take turns on the chair closest to the one electrical outlet that is currently occupied by the microwave and coffee machine.
Apples are in, butternut squash is in.. and sausage is always in. This is something you can chop on a rolling cart and make in a slow cooker – even without a kitchen.
Update soon! Promise.
Chicken Sausage, Butternut Squash & Apple Chili
canola oil, for cooking
1 onion, chopped
3 fresh chicken-apple sausages
3-4 garlic cloves, crushed
2-3 Tbsp. chili powder
4 cups (1 L) chicken stock
1 small butternut squash, peeled and diced
1 19 oz. (540 mL) can white kidney beans or chickpeas
1 Tbsp. butter or oil
1 tart apple, diced
In a medium pot, heat a drizzle of oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a spoon, until it’s no longer pink. Add the garlic and chili powder and cook for another minute or two.
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. (Alternatively, toss the lot into a slow cooker and turn it on low for 8 hours.)
In a small skillet, heat the butter over medium-high heat and saute the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.