0 0
Fast Chicken Chili with Butternut Squash

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tablespoons canola oil divided
2 cups, cubed peeled butternut squash
2 tablespoons minced garlic divided
2 cups chopped yellow onion
1 cup chopped red bell peper
2 tablespoons minced Green Jalapeno Pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/4 teaspoon Kosher Salt
1/2 teaspoon crushed red pepper
3 cups unsalted chicken stock
2 (14.5-ounce) cans unsalted Cannelli beans rinsed, drained, and divided
3 cups shredded skinless, boneless Chicken Breast rotisserie
3 tablespoons finely chopped cilantro leaves
1 teaspoon grated lime rind

Nutritional information

30g
Protein
307
Calories
26mg
Iron
96mg
Calcium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fast Chicken Chili with Butternut Squash

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

Rotisserie chicken helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor.

  • 35mins
  • Serves 6
  • Easy

Ingredients

Directions

Share

Chili is pure comfort in a bowl. When the weather gets chilly, there’s nothing we crave more than this soul-warming soup. This crave-worthy collection features our best chili recipes, from healthy turkey chili to vegetarian chili. Cook up a batch for an easy Sunday supper, casual holiday gatherings, or quick.​_

(Visited 7 times, 1 visits today)

Steps

1
Done

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.

2
Done
10 mins

Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.

3
Done

Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.

4
Done

Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.

Dev Lopper

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Breaded stuffed jalapeno chillies
next
Smoky Turkey-and-Sweet Potato Chili
previous
Breaded stuffed jalapeno chillies
next
Smoky Turkey-and-Sweet Potato Chili

Add Your Comment