Active Time

　　30 minutes

　　Total Time

　　35 minutes

　　This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It’s given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.

　　

Ingredients

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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Cooks' Note

　　Sponsored by Hunt’s® Tomatoes, Created by Jessica Parrish of [Flying on Jess Fuel](http://jessfuel.com/2015/11/02/smoky-chipotle-butternut-and-sausage-chili/