Smoky Chipotle Butternut And Sausage Chili

• 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

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.
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.
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.
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.

ground italian sausage, olive oil, onion, butternut squash, garlic, chicken stock, tomatoes, tomatoes, black beans, dark red kidney beans, ground chipotle pepper, ground cumin, chili powder

Taken from www.epicurious.com/recipes/food/views/smoky-chipotle-butternut-and-sausage-chili (may not work)