Happy, Hearty Harvest Chili

I love alliteration. It is my favorite mnemonic device. Hence my totally true, but slightly obnoxious title. Second? Definitely onomatopoeia. I get to practice that one a lot since I spend my days with babies and toddlers. Crash, boom!

My friend bought chicken-apple-gouda sausages this summer at Costco and we grilled them up after church one week. Yummy! WELL… I found a soup recipe in  Better Homes and Gardens that included them!! Without reading much more, I was sold.

I bought the sausages and planned to make this fabulously hearty chili on Halloween. Or… Reformation Day as the case may be:)

Don’t mind Spurgeon’s sunglasses:) Halloween is pretty big in our neigborhood – we went through almost this entire box of candy!! (Almost 300 pieces)

Although we ate a few pieces too.

John snuck a few. And ended up finding a rogue m&m… win!

Now I must warn you – this is not your traditional chili. We had 2 other couples come to join us for soup and to pass out candy. Straight chillin.

By the by – I made sure to have the insanely good white wine chicken soup on hand for the not as brave folks:) The Harvest Chili soup is a stick to your ribs fall treat. It includes bites of yummy sausage, mildly sweet butternut squash and sauteed apples! It is very non-traditional but I loved it for a special autumn meal! Serve it up!!

And please forgive me for the bad picture. We were hungry:)

Harvest Chili

Slightly adapted from Better Homes and Gardens magazine, October 2011


  • 2-4 T. Olive Oil
  • 2 lb. cooked chicken-apple sausage links, cut in 1 inch pieces
  • 1 large onion, chopped
  • 1/2 t. minced garlic
  • 1 large butternut squash, peeled, seeded and cut in 3/4 inch chunks (about 6 cups)
  • 2 t. chili powder
  • 1/4 t. salt
  • 1/8- 1/4 t. cayenne powder
  • 3-4 c. chicken broth or stock
  • 3 medium Granny Smith or Fuji apples, cored and cut into 3/4 inch pieces
  • 1 15 oz can pinto beans, rinsed, drained and slightly mashed.
  • Sage or extra apples for garnish if desired


  1. Prepare your sausages and vegetables. Cut the sausage in 1 inch pieces. Chop onions. Peel butternut squash and scrape out seeds and innerds. Cut squash in and cut in chunks. Know that the squash will cook down a lot, so it’s up to you how big you want your chunks to be.
  2. In a large stockpot or dutch oven, heat about 1-2 T. olive oil over medium high heat. Add in onions, garlic and sausage and sautee until brown. Stir frequently.
  3. Add squash and cook for 5 minutes. Add in chili powder, salt and cayenne, cook for a minute or two.
  4. Add broth. Bring to boiling, then reduce heat. Simmer, cover, about 8-10 minutes.
  5. Meanwhile, in a large skillet, cook apples in 1-2 T. olive oil. Heat for about 5 minutes over medium high heat, or until apples are soft and light brown.
  6. Open your pinto beans and rinse them. Use a fork or immersion blender to mash them OR add them in whole (whatever you prefer!)
  7. Transfer apples and beans to chili. Simmer 3-5 minutes (or more!)
  8. Serve with cornbread.

Soup brings people together:)


About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
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