Saturday, November 25, 2017

Easy Italian Style Sausage and Squash Chili

If you feel like having chili for dinner but don't have time to fire up the crock pot, this easy stove top recipe is for you. This recipe is gluten free and features the flavors of Italian sausage and winter squash in a hearty, warming chili. This chili is NOT spicy the way the recipe is written to make it more family friendly. If you love heat, though, add chili powder or hot sauce to bring it to the level of spicy heat you prefer.

This chili is a great way to sneak veggies and fiber into your kids. Between the squash, the tomatoes and the beans, they'll have a nice nutrition boost - much nicer than anything you can find in a can!

This delicious chili keeps well - so if you have extras but don't want to eat them the next day, you can freeze it to save for the next time you want chili without having to pull out the crockpot.

How to Make Easy, Gluten Free Italian Style Chili


  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 red onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 1 box frozen winter squash (12.0z)
  • 1 quart of chicken stock
  • 1 can of great northern beans, drained and rinsed
  • 2 cans of black beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 2 large cans (28 oz) diced tomatoes, drained*
  • 1 pound sweet Italian sausage without casings
  • 1 tsp cumin
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp thyme



In a large pot, warm olive oil over medium heat. Add garlic and onion. Saute 1-2 minutes.


Add sausage to pot. Brown and crumble sausage until cooked through.


Add defrosted squash and chicken stock. Bring to a simmer.


Add beans, tomatoes and spices. Cook on low for 1 hour or transfer to a crock pot and cook on low for 4-6 hours.


Top with shredded cheese, sour cream and diced onions if desired. Serve with crusty bread.

About the Author:

Carissa is a green lifestyle expert and mom of two boys. The owner and lead writer for Creative Green Living, she is also the author of Beautiful Smoothie Bowls (Skyhorse, 2017). You can also find her recipes in periodicals like Urban Farm Magazine. Her goal is to empower families to make healthier choices that are easy, taste great and are fun!
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  1. Replies
    1. Yes. Do use fresh squash, I would halve, de-seed and bake the squash you want to use. Scoop out the soft flesh and add 1.5 - 2 cups of fresh baked squash at the point in the recipe where it tells you to add the defrosted squash.


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