This Italian chili recipe is gluten-free and features the flavors of Italian sausage and winter squash in a hearty, warming chili.
This chili is NOT spicy, which makes it more family friendly. If you love heat, though, add chili powder or hot sauce when you add the spices to bring it to the level of spicy heat you prefer.
This Italian style chili is also a great way to sneak veggies and fiber into your kids. Between the squash, the tomatoes and the beans, they'll have a nice nutrition boost - ans so much tastier than anything you can find in a can!
This delicious chili keeps well - so if you have extras but don't want to eat them the next day, you can freeze it to save for the next time you want chili without having to pull out the crockpot.
How to Make Easy, Gluten Free Italian Style Chili
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 red onion, roughly chopped
- 3 cloves of garlic, peeled
- 1 1/2 cups squash puree made from a fresh squash or a 12oz package of frozen squash puree
- 1 quart of chicken stock
- 1 can of great northern beans, drained and rinsed
- 2 cans of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 2 large cans (28 oz) diced tomatoes, drained*
- 1 pound sweet Italian sausage without casings
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp thyme
Directions
STEP 1
In a large pot, warm olive oil over medium heat. Add garlic and onion. Saute 1-2 minutes.STEP 2
Add sausage to pot. Brown and crumble sausage until cooked through.STEP 3
Add squash puree and chicken stock. Bring to a simmer.STEP 4
Add beans, tomatoes, and spices. Cook on low for 1 hour or transfer to a crockpot and cook on low for 4-6 hours.STEP 5
Top with shredded cheese, sour cream, and diced onions if desired. Serve with crusty bread. If serving this to a gluten free crowd, one of my favorite gluten free baugette brands is Against the Grain.
If you love this Italian Style Chili, be sure to pin it for later:
Looking for more gluten-free chili recipes?
Italian Style Sausage and Squash Chili
Yield: 10
Prep time: 5 MinCook time: 1 H & 25 MTotal time: 1 H & 30 M
This Italian chili recipe is gluten-free and features the flavors of Italian sausage and winter squash in a hearty, warming chili. This chili is NOT spicy, which makes it more family friendly.
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 red onion, roughly chopped
- 3 cloves of garlic, peeled
- 1 1/2 cups squash puree made from a fresh squash or a 12oz package of frozen squash puree
- 1 quart of chicken stock
- 1 can of great northern beans, drained and rinsed
- 2 cans of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 2 large cans (28 oz) diced tomatoes, drained*
- 1 pound sweet Italian sausage without casings
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp thyme
Instructions
- In a large pot, warm olive oil over medium heat. Add garlic and onion. Saute 1-2 minutes.
- Add sausage to pot. Brown and crumble sausage until cooked through.
- Add squash puree and chicken stock. Bring to a simmer.
- Add beans, tomatoes, and spices. Cook on low for 1 hour or transfer to a crockpot and cook on low for 4-6 hours.
- Top with shredded cheese, sour cream, and diced onions if desired. Serve with crusty bread.
Notes:
If you love heat, add chili powder or hot sauce when you add the spices to bring it to the level of spicy heat you prefer.
Nutrition Facts
Calories
445Fat (grams)
24.6Sat. Fat (grams)
7.8Carbs (grams)
31.8Fiber (grams)
9.4Net carbs
22.4Sugar (grams)
6Protein (grams)
24.4Sodium (milligrams)
1515Cholesterol (grams)
64
About the Author:
Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
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Could you use a fresh squash?
ReplyDeleteYes. Do use fresh squash, I would halve, de-seed and bake the squash you want to use. Scoop out the soft flesh and add 1.5 - 2 cups of fresh baked squash at the point in the recipe where it tells you to add the defrosted squash.
Delete