Smoked Chicken Apple Sausage Chili


Prep: 20 minutes

Cook: 60 minutes

Ready in: 1 hour 20 minutes


  • 2 packs of Aidell’s smoked chicken apple sausage, cooked in 1 inch pieces
  • 2 large red onions, chopped
  • 1 butternut squash, peeled, seeded and cut into ¾ inch chunks
  • 2 cloves garlic, minced
  • 3 tablespoons Dad’s Own
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • ⅛ teaspoon cayenne powder
  • ⅛ teaspoon cinnamon powder
  • 3 cups chicken broth
  • 3 green apples (any), peeled, cored and cut into ¾ inch slices
  • 2 15.5 ounce cans of pinto beans
  • 1 tablespoon of fresh sage


  • In a large pot over medium high heat, add olive oil and sliced sausage pieces.
  • While sausage is cooking, marinate butternut squash, onions and beans in Dad’s Own in separate containers.
  • Once sausage is browned, remove from pot and add onions and garlic and cook until onions are translucent.
  • Add butternut squash and cook for 5-8 minutes. Stir in chili powder, cumin, cinnamon and cayenne.
  • Add broth, bring to a boil. Reduce heat, cover and simmer for 20-30 minutes until butternut squash is soft, but not mushy.
  • Add apples and beans, cover and continue to cook on low heat for an additional 10 minutes.

Serving: Best served over polenta or rice. Top with grated parmesan or fresh herbs of your choice.