Week 41 - Not-So-Chili

This one sprang from a combination of 1) a desire to use the crockpot and 2) the realization at work on Friday that I needed to buy ingredients on my way home but didn't have any of my books with me. Thank you Internet.

I don't know what Jersey Bites is but I was pretty impressed with this recipe. By no stretch would I call it a "chili," but it was thick and hearty and perfect for the slow cooker. I used chicken sausage instead of turkey sausage (a budgetary decision) and I can't see that it would've made any difference. Brian would've preferred no sausage at all, but what does he know... :-)

BUTTERNUT SQUASH CROCKPOT CHILI

Source: jerseybites.com

1-2 T. olive oil - 5 boneless, skinless chicken thighs - 5 Italian turkey sausage links - 1 28-oz. can diced tomatoes - 1 15-oz. can chickpeas, rinsed and drained - 1 8-oz. can tomato sauce - 2 C. peeled, seeded and cubed butternut squash - 1 medium onion, chopped - 1 C. chicken broth - 2 T. chili powder - 1 T. ground cumin - 2 cloves garlic, minced - 1 head of Escarole, rinsed and chopped

Brown thighs and sausage in olive oil. Salt and pepper thighs before browning if you wish. Remove meat to plate and deglaze pan with 1/2 cup chicken broth. Pour liquid from deglazing into crockpot. Add second 1/2 cup chicken broth, tomatoes, sauce, chickpeas, onion, garlic, spices and stir. Add Butternut squash, meat and toss to coat. Cover and cook on low for 8 hours or on high for 4 hours. Remove sausage and cut into bite-size pieces. Return to crockpot with chopped escarole. Stir in escarole and cook until wilted, approximately half hour. Ladle into soup bowls and serve with whole grain bread or over brown rice.