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Butternut Squash and Chicken Chili

Butternut Squash and Chicken Chili

  • Total Time: 45 minutes
  • Diet: Gluten-Free

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes (fire-roasted adds great flavor)
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
  3. Add the diced onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent and soft.
  4. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices smell fragrant.
  5. Add the cubed butternut squash, diced tomatoes (with their juice), black beans, and chicken broth.
  6. Bring the mixture to a boil, then turn the heat down to low.
  7. Cover the pot and let it simmer for 25-30 minutes, or until the butternut squash is wooden-spoon tender when poked with a fork.
  8. Taste the chili and add more salt or pepper if you like.
  9. Ladle the hot chili into bowls and top with fresh cilantro and a squeeze of lime juice.
  • Cook Time: 45 minutes

Find it online: https://www.smilefood.net/butternut-squash-and-chicken-chili-2/