Obviously, I’m in an Autumn state of mind this week. This Apple, Squash and Sausage Chili Recipe is one of my favorite things about this time of year. If I had to pick a season to cook in for the rest of my life, there is no doubt – I’d pick Autumn.

Last year, I had a bounty of squash. It was almost to the point of being simply overwhelming. I miss getting giant CSA boxes filled with mostly squash. It was a challenge, and this recipe was created because of it. And, thanks to a basket on my kitchen island that was filled with apples from the orchard, tomatoes from my garden and peppers stolen from my friend’s garden (shhh, don’t tell!).

This recipe might look daunting (yes, there are a lot of ingredients) – but you really can’t go wrong and you can easily take out the meat and have a lovely vegetarian chili, too.

Apple, Squash and Sausage Chili Recipe

Recipe Type: Soup, Chili
Cuisine: American
Author: The Realistic Housewife
Prep time:
Cook time:
Total time:
  • 4 Tomatoes (or 1 Can)
  • 1 Small Can of Tomato Paste
  • 1 Pound Spicy Pork (if you’re going vegetarian substitute 1 Can Red Kidney Beans)
  • 2 Cups Corn (you can use frozen)
  • 1 Apple
  • 1/4 Butternut Squash
  • 2 Chili Peppers
  • 1 Bell Pepper (not green)
  • 3 Cloves Garlic
  • 1/2 Yellow Onion
  • 4 Strips Bacon (omit if going the veggie route – it’s seriously good without meat!)
  • 1 Beef Bouillon Cube (again, just leave out and maybe put in some salt and pepper instead)
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 1/2 Tablespoon Smoked Paprika
  • 1/2 Tablespoon Cayenne Pepper
  • 1 Tablespoon Cumin
  • 1 Tablespoon Lime Juice (or lemon or vinegar)
  • 2 Cups Water
  • Sour Cream
  • Gouda Cheese
  1. Preheat oven to 375 degrees for the bacon
  2. In a slow cooker or dutch oven, add the sausage and cinnamon and cook on medium heat
  3. Flip after about 5 minutes to cook other side, adding the onion and garlic
  4. On a foiled cookie sheet lay the bacon and sprinkle it with brown sugar and red pepper flakes
  5. Bake for 15 minutes
  6. Chop into pieces and add to slow cooker
  7. Wash and chop all the vegetables (the hardest part is peeling and gutting the squash) into small chunks (I went super small in fear that my kids would recognize something and flip out)
  8. Don’t forget to de-seed your peppers, unless you like it hot (some do!)
  9. Wash and cut tomatoes and mash a bit if using fresh
  10. Add tomatoes and juices to the slow cooker
  11. Add beef bouillon cube, water and tomato paste
  12. Stir in remaining spices and lime juice
  13. Cook on low for 4-6 hours
  14. Top with sour cream and gouda

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