Ingredients
The following ingredients have 9 Servings
- · 1 pound bulk Italian sausage (browned (omit if making vegetarian chili))
- · 2 pounds butternut squash that has been seeded and cut into 2" cubes
- · 1 medium yellow onion (chopped)
- · 1 can (15.5 ounces light red kidney beans, rinsed and drained)
- · 2 cans (15.5 ounces dark red kidney beans, rinsed and drained)
- · 1 can (15.5 ounce 100% pure pumpkin puree)
- · 1 cup beef broth (substitute vegetable broth if making vegetarian chili)
- · 2 cloves garlic (minced)
- · 1 teaspoon allspice
- · 1½ teaspoon ground cinnamon
- · 1½ teaspoon smoked paprika
- · 2 teaspoons kosher salt
- · 1 teaspoon black pepper
- · 2 tablespoons butter
- · Greek yogurt or sour cream for serving (if desired)
Instruction
- Brown the sausage in a large skillet, breaking into small pieces as it browns.
- · In an 8-quart slow cooker, add all the ingredients (except the butter and Greek yogurt) and stir well.
- · Cover and set the cooker on low for 6 hours.
- · Uncover, add the butter, and stir well.
- · Serve in bowls with Greek yogurt or sour cream as garnish (if desired) and the pumpkin-shaped biscuits.
