Harvest Chili | Schnucks
Harvest Chili Harvest Chili

Schnucks Harvest Chili recipe includes comforting seasonal favorites like squash, apples and sage, making this chicken chili a new fall favorite.

1H 1H 8
Nutrition facts:
Ingredients: 2 tbsp. olive oil 2 lb. ground chicken 1 onion, diced 3 garlic cloves, minced 1 butternut squash, peeled, seeded and cut into 1/2" cubes 2 tsp. chili powder 1/8 tsp. cayenne pepper 1 carton (32 oz.) chicken stock 1 can (14.5 oz.) diced tomatoes 1 can (6 oz.) tomato paste 1 Granny Smith apple, peeled, cored and diced 1 can (15 oz.) pinto beans, rinsed and drained 1 tbsp. fresh sage, chopped 1 tbsp. parsley, chopped 1 bunch green onion Instructions: In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add the chicken; cook 5-6 minutes, strain excess juice and return to pan. Add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Add the squash, chili powder, cayenne and desired amount of salt and pepper and cook for 1 minute. Add stock, diced tomatoes and tomato paste, bring to a boil, reduce heat and simmer, covered, for 10-12 minutes, until squash is tender. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apples for 4-5 minutes, until light brown. Add the apples, beans and sage to the chili. Simmer for 3-4 minutes, until apples are tender. Stir in the green onions and parsley, let cool and serve.

Harvest Chili

Chicken, Flavors Of Fall, One-Pot Wonder, Soup & Chili

Schnucks Harvest Chili recipe includes comforting seasonal favorites like squash, apples and sage, making this chicken chili a new fall favorite.

1H

8

Schnucks Harvest Chili recipe includes comforting seasonal favorites like squash, apples and sage, making this chicken chili a new fall favorite.

Ingredients

  • 2 tbsp. olive oil
  • 2 lb. ground chicken
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 butternut squash, peeled, seeded and cut into 1/2" cubes
  • 2 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1 carton (32 oz.) chicken stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 tbsp. fresh sage, chopped
  • 1 tbsp. parsley, chopped
  • 1 bunch green onion

Instructions

  1. In a large pot, heat 1 tablespoon of the oil over medium-high heat.
  2. Add the chicken; cook 5-6 minutes, strain excess juice and return to pan.
  3. Add the onion and garlic and cook for 2-3 minutes, stirring occasionally.
  4. Add the squash, chili powder, cayenne and desired amount of salt and pepper and cook for 1 minute.
  5. Add stock, diced tomatoes and tomato paste, bring to a boil, reduce heat and simmer, covered, for 10-12 minutes, until squash is tender.
  6. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apples for 4-5 minutes, until light brown.
  7. Add the apples, beans and sage to the chili. Simmer for 3-4 minutes, until apples are tender. Stir in the green onions and parsley, let cool and serve.
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