Easy Chicken Chili with Butternut Squash

This easy chicken chili with butternut squash is packed with flavor and lots of healthy veggies. And with a rotisserie chicken, it’s on the table in no time.  

Happy first day of fall!  Now that fall is here, it’s time for heartier foods likes soups, stews and CHILI!  

Chili is a favorite of mine, it’s one of those foods that always seems better the next day, which makes it great for lunches or a really quick dinner later in the week.

Recently, I picked up the latest issue of Cooking Light and it is packed with great recipes for fall.  I love this magazine because it often gives me good inspiration.  

This months issue was especially good for me, I have all kinds of dog-eared pages with recipes I want to try.  This chili caught my eye because it sounded like it was packed with amazing flavor and it was relatively easy to make.

I make a few slight changes to the recipe and it did not disappoint.  I ate it for three days straight and it did, in fact get tastier each day!  

It’s got just the right amount of heat in it and the sweetness of the squash definitely works to balance that out and keep it from being too spicy.  

The chili is topped with a cilantro, lime and garlic gremolata which gives it an amazing bright burst of flavor, you don’t want to skip this condiment….trust me.

As for the preparation, it was really easy to make.  It uses rotisserie chicken, which always helps to keep things easy.  

I also took some more help from the grocery store and bought already peeled and cubed squash.  It did need to be cut up into smaller cubes, but it was much easier than starting with a whole squash.

On a final note, I let mine simmer a little longer than the recipe called for because we weren’t ready to eat yet.  After the first 10 minute simmer, I added all of the remaining ingredients, except for the squash and the chicken.  

I then covered the pot and simmered over low heat until we were ready to eat.  Then I added in the squash and the chicken and heated it through.  By doing this it kept the squash from getting mushy and the chicken from getting dried out.

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Yield: 6

Easy Chicken Chili with Butternut Squash

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This easy chicken chili with butternut squash is packed with flavor and lots of healthy veggies. And with a rotisserie chicken, it's on the table in no time.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 3 tbsp olive oil
• 2 cups butternut squash, peeled and cut into 1/2″ cubes
• 5 large cloves garlic, minced and divided
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp black pepper
• 3/4 tsp salt
• 1/4 tsp red pepper flakes
• 3 cups chicken stock
• 2 (14 oz) cans cannellini beans, rinsed, drained and divided
• 3 cups shredded rotisserie chicken
• 1/4 cup cilantro, chopped
• zest of one lime

Instructions

In a large pot, heat 2 tbsp olive oil over medium high heat.

Add squash and saute for about 8 minutes, until lightly browned.

Remove from pan and and set aside.

Reduce heat to medium.

Add remaining tbsp of oil to pan along with 4 cloves garlic, onion, red pepper, jalapeno, cumin, oregano, pepper, salt and red pepper flakes. Saute until veggies are tender, about 5 minutes.

Add stock to pan and bring to a boil, scraping up any browned bits.

Reduce heat to medium low and simmer, uncovered for 10 minutes.

In a small bowl, mash 1 can of the beans with a potato masher, stir into chili.

Add remaining can of beans, squash and chicken. Cook until heated through.

Combine remaining clove of garlic, cilantro and lime zest. Chop until finely minced and well combined.

Top each bowl of chili with some of the gremolata.

ENJOY!