Just having returned from my vacation to Europe, I’m feeling refreshed and excited to settle in and cozy up for the holiday season. Nothing fits more perfectly for dinner this season than a hot pot of soup bubbling away on the stove. I really do have a special love for winter- I know it’s cold and gray, but isn’t there just something so comforting about coming home after a long day and enjoying a warm, delicious meal? I hope this recipe inspires, and that you all have a lovely holiday this week with family and friends!
If you haven’t had a chance yet, make sure to check out last week’s post, featuring part 1 of this 2 part post on camp cooking. This week feature’s Eva’s insanely delicious recipe for Autumn chili, served alongside spiked hot apple cider . It’s the perfect soup to warm you up on a chilly winter’s day- I actually have plans to make it for my family this weekend while we’re all away enjoying the snow and mountains back home in Montana and I’m really excited about it! Make sure to follow along on Instagram to take part in some beautiful winter moments I’ll be capturing, and also to enjoy all the shots I’ll be posting from my travels.
A wonderful thank you to the brands that sponsored this shoot!
Schoolhouse Electric : Various styling items such as enamel ware, towels, blankets, utensils
Finex Cookware : Various cast iron cookware
Bridge & Burn : Apparel
Tumbleweed Farm : Location
This recipe is also featured on Woven Magazine and West Elm
Autumn Chili
by Eva Kosmas Flores of Adventures in Cooking
Serves 8
1 pound pork sausage
2 pounds butternut squash, cubed
32 ounces vegetable stock
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon cumin
1 teaspoon chili flakes
1/2 teaspoon arbor chili powder
1/2 teaspoon turmeric
2 (15ounce) cans cannellini beans, rinsed
1 (15ounce) can kidney beans, rinsed
Remove half the pork sausage from the casing and set it aside.
Cook the remaining whole sausage links in a cast iron pan over a
small campfire, or on the stovetop at medium heat, until the skin is
crispy and the sausage is cooked through. Remove, allow to cool,
and cut into 1/2inch slices. Set aside.
Place the ground sausage in the pan and sauté over the fire until
nearly cooked through, stirring every minute. Add the squash,
vegetable stock, tomato paste, salt, cumin, chili flakes, chili
powder, and turmeric and stir to combine. Bring the mixture to a
simmer and cover. Allow to cook for 15 minutes covered, then
remove the lid and allow to simmer for another 30 minutes, adding
the rinsed beans and sliced cooked sausage during the last 10
minutes of cooking. Remove from heat and allow to cool for 10
minutes before serving.
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