No Slivers Here

March 5, 2009

Winter Squash & Sage Sausage Chili

Filed under: Italian, Main Dish, Pork, Soup — Tags: — bettylou79 @ 2:17 pm

I found this recipe in my most recent issue of  Better Homes and Gardens.  I had quite the stack of magazines to read through when I spotted this one.  Why do all magazines seem to come around the same time of the month??  In all honesty, some recipes in Better Homes and Gardens are hit or miss.  I’ve tried some doozies!  I made a casserole with hotdogs in it.  I should have known but I thought my husband would like it because of the hotdogs.  I don’t think we ate any of the leftovers from that casserole.  So, you can understand why I was a  little leary of this recipe.

I read the ingredients and they all sounded great.  I really was surprised by the flavor in the chili because of the lack of spices and the fact that there are only 5 ingredients too.  When I was reading the recipe the ingredient that sold me was the winter squash.  I love squash!  The chili came together quite quickly and would be great for a work night when you don’t want to spend a lot of time cooking after dinner.

Enjoy!

100_3673

Winter Squash & Sage Sausage Chili

source: Better Homes and Gardens magazine

Ingredients

  • 1 lb. bulk sage sausage or your favorite sausage
  • 1 15-oz. can cannellini beans, drained
  • 1 12-oz. pkg. frozen winter squash puree, thawed
  • 1 cup chunky-style chipotle salsa or other salsa
  • 1-1/2 cups water
  • 1 3.5-oz. pkg. herb-flavored goat cheese, crumbled
  • Fresh Sage (optional)

Directions

1. In large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat. Stir in beans, squash, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Serve in bowls; sprinkle goat cheese and fresh sage. Makes 4 servings.

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December 4, 2008

White Bean Chicken Chili

Filed under: Chicken, Main Dish, Mexican, Soup, Uncategorized — Tags: — bettylou79 @ 1:41 pm

For a while I felt like this recipe was popping up everywhere I looked. A lot of people were talking about it on the Nest. It was also showing up in my Google Reader and then I bought a new small cookbook from Papmpered Chef and there it was right on the cover. I finally gave into the hype and decided to find a recipe that sounded good. This was the one. I really found this recipe to be more of a soup than a chili as it was pretty brothy (is that a word?). Also, fair warning, this is not for faint of heart. This was a spicy chili, consider yourself warned!!

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White Bean Chicken Chili

Bon Appétit

source: Epicurious.com

Yield: Serves 4 to 6

ingredients

2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

preparation

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.


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