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Butternut Squash Chicken Chili

Butternut Squash Chicken Chili
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Warm up with this hearty Butternut Squash Chicken Chili, a comforting one-pot meal combining tender chicken, sweet butternut squash, and a savory blend of spices. Perfect for cozy nights, this nutritious chili is easy to prepare, adaptable to different dietary needs, and full of rich, layered flavors that satisfy every time.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and diced into bite-sized cubes (about 4 cups)
  • 1.5 lbs chicken breast or thighs, cut into chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1–2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste

Optional Ingredients

  • 1 (15 oz) can beans (black beans or pinto beans), drained and rinsed
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, juiced (for garnish)

Optional Variations

  • Diced jalapeños or pinch of cayenne pepper for added heat
  • 1/2 cup coconut milk or Greek yogurt for creaminess
  • Swap chicken for black beans, lentils, ground turkey, or diced pork
  • Substitute sweet potatoes for butternut squash

Instructions

  1. Prepare the Ingredients: Dice the butternut squash into bite-sized cubes, finely chop the onion and garlic, and cut the chicken into chunks. Having all ingredients prepped ahead makes cooking smoother and faster.
  2. Sauté Aromatics and Chicken: Heat a little oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until fragrant and translucent. Add the chicken pieces and cook until they begin to brown, sealing in juices and enhancing flavor.
  3. Add Spices and Liquids: Sprinkle in chili powder, cumin, salt, and pepper, stirring well to coat the chicken and aromatics evenly. Pour in the chicken broth and diced tomatoes, stirring everything together into a rich base.
  4. Simmer with Butternut Squash: Add the cubed butternut squash and, if using, beans. Cover the pot and let the chili simmer on low to medium heat until the squash is tender and the chicken is cooked through, about 20-30 minutes, allowing the flavors to meld.
  5. Final Touches: Before serving, squeeze in fresh lime juice and sprinkle chopped cilantro on top to add bright, fresh notes that elevate the dish.

Notes

  • Use firm, fresh butternut squash without blemishes for best texture and flavor.
  • Brown chicken well to develop a deeper, caramelized flavor.
  • Simmer squash until tender but avoid overcooking to maintain texture.
  • Toast spices briefly in the pot to intensify their aroma and flavor.
  • Add broth gradually to control chili thickness according to your preference.

Nutrition

Keywords: chili, butternut squash, chicken chili, one-pot meal, hearty dinner, fall recipe, gluten free, healthy chili

Find it online: https://linacorner.com/butternut-squash-chicken-chili/