Sausage and Butternut Squash Chili

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Pinterest wins again! In an attempt to branch out from my usual red chili-green chili-chicken chili trifecta, I researched a few new chili recipes on the ubiquitous site and found this one intriguing. Sausage and… Squash? Ok. Sure. Goat cheese?! Practically a guaranteed yes in my book. Plus, it’s ready in 30 minutes! We know I like quick and simple. It’s even relatively healthy. Mark took one bite of this and said nothing else but “Mmmmm” until the bowl was empty. I thought the hot Italian sausage brought a nice kick this would have otherwise been missing, but perhaps we’ll give it a try with the original recipe’s suggestion of sweet. And fresh sage next time 😉

Ingredients:
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1 lb Italian sausage (we used hot; recipe called for sweet. Use what you like!)
1 tsp sage
1 can cannellini beans, rinsed and drained
12 oz butternut squash, puréed
1 cup chunky chipotle salsa
1 1/2 cups vegetable broth (personal preference; you can just use water if you don’t have the broth on hand.)
1-1.5 oz goat cheese

Directions:
In a large saucepan, cook sausage and sage together, breaking sausage up into small pieces. Cook sausage until no longer pink.
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Drain excess fat (if any, mine was pretty lean), leaving sausage in the pan. Add the beans, squash purée, salsa, and broth to the pan and stir until completely combined.
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Heat over high heat, stirring frequently, until a boil is reached.
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Now reduce your heat and let simmer uncovered for 15-20 minutes, or long enough for the chili to thicken. Like this!
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Scoop a good portion into a bowl and top with crumbled goat cheese. Mmmm indeed.
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Recipe slightly adapted from A Family Feast

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