SMOKY CHIPOTLE BUTTERNUT AND SAUSAGE CHILI

Smoky Chipotle Butternut and Sausage Chili image

Number Of Ingredients 13

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1 pound ground Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 cups butternut squash, diced
4 cloves garlic, minced
3/4 cup chicken stock
32 ounce can Hunt's Crushed Tomatoes
14.5 ounce can Hunt's Diced Tomatoes
15 ounce can black beans, rinsed and drained
15 ounce can dark red kidney beans, rinsed and drained
1 teaspoon ground chipotle pepper
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

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.
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.
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.
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.