Spicy Chipotle Chili with Andouille Sausage

This recipe does not take too much effort to make, and it turns out full of flavor. Use either a Dutch oven or a heavy-bottomed pan to make the soup. Start by browning the sausage and using a spatula to crumble it into small pieces. Andouille sausage is not an absolute requirement for the recipe; you could use chicken sausage, or even ground beef.

Once the meat is browned, the colorful veggies can be added into the pot. If you need instructions for cutting up butternut squash, they can be found here. Sauté the mixture for a few minutes and add the delicious spices. After the spices are stirred in, the remaining ingredients can be added – diced tomatoes, broth, bay leaf, and of course the chipotle pepper.

The main flavor of the chili is based on the chipotle pepper and adobo sauce. This ingredient can usually be found in the grocery store in cans near the Mexican food items. Since you won’t use all of it in this recipe, you can put the rest in a bag and freeze it for later.

The chili cooks for almost an hour. You can cook it for even longer, if you would like thicker chili with less broth. I prefer the thick, hearty chili, which this recipe accomplishes. The sweet squash provides a delicious complement to the heat of the spices and sausage. Enjoy the chili for lunch or dinner, whenever you need a warming, comforting meal.

- 3 Andouille sausages, casings removed
- 2 tbsp extra virgin olive oil
- 1 small butternut squash, peeled and diced
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt, or to taste
- 1 14.5-oz. can diced tomatoes
- 2 cups chicken broth
- 1 chopped chipotle pepper in adobo sauce
- 1 tbsp adobo sauce
- 1 bay leaf
- 1 avocado, diced
- Fresh cilantro, for garnish

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking it into small pieces with a spatula. Add the squash, bell pepper, onion, and garlic and sauté for 3-4 minutes. Season with chili powder, cumin, and salt and stir.
Add in the diced tomatoes, chicken broth, chipotle pepper, adobo sauce, and bay leaf. Bring to a simmer and cover. Cook for 45-55 minutes until the squash is soft, stirring occasionally. Adjust salt to taste and add more adobo sauce if desired. Serve warm, garnished with fresh cilantro and avocado.