Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut Squash and Chicken Chili

Butternut Squash and Chicken Chili

  • Total Time: 55 minute
  • Diet: Gluten-Free

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 3 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes (with juice)
  • 2 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft.
  2. Add the ground chicken to the pot. Use a wooden spoon to break the meat into small pieces. Cook until the chicken is browned and no longer pink.
  3. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute to let the spices become fragrant.
  4. Add the cubed butternut squash, black beans, diced tomatoes, and chicken broth to the pot. Stir well to combine all the ingredients.
  5. Season with salt and black pepper.
  6. Bring the mixture to a boil. Once it boils, turn the heat down to low and cover the pot with a lid.
  7. Simmer the chili for 25 to 30 minutes. The chili is ready when the butternut squash cubes are tender when pierced with a fork.
  8. Taste the chili and add more salt or pepper if you like. Serve hot in bowls.
  • Cook Time: Not specified

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