Smoky Chipotle Butternut And Sausage Chili Recipes

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EMILY'S CHIPOTLE CHILI



Emily's Chipotle Chili image

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.

Provided by emily.weaver.brown

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h35m

Yield 8

Number Of Ingredients 14

1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

Steps:

  • Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
  • Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g

SMOKY CHIPOTLE BUTTERNUT AND SAUSAGE CHILI



Smoky Chipotle Butternut and Sausage Chili image

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.

Number Of Ingredients 13

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.

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