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Butternut Squash Chicken Chili

Butternut Squash Chicken Chili
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Cozy up with this hearty Butternut Squash Chicken Chili, a warm and nourishing one-pot meal featuring tender chicken, naturally sweet butternut squash, fire-roasted tomatoes, and a fragrant blend of spices. Perfect for chilly days, it offers a comforting, nutritious bowl packed with protein and vitamins, easy to make with simple ingredients and customizable to your taste.

Ingredients

Scale

Main Ingredients

  • 2 boneless chicken breasts, cut into small cubes
  • 3 cups butternut squash, peeled and diced into bite-sized pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 2 cups chicken broth (gluten-free if needed)
  • 1–2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup black beans, drained and rinsed (optional)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare Your Ingredients: Peel and dice the butternut squash into bite-sized pieces, chop the onion, mince the garlic, and cut the chicken breasts into small, evenly sized cubes for consistent cooking.
  2. Sauté Aromatics and Chicken: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, cooking until fragrant and translucent. Add the cubed chicken and cook, stirring occasionally, until the pieces are lightly golden on all sides.
  3. Add Squash and Spices: Stir in the diced butternut squash, chili powder, cumin, salt, and pepper. Mix thoroughly to evenly coat all the ingredients with the spices, allowing their aroma to develop.
  4. Pour in Liquids and Simmer: Add the chicken broth and fire-roasted tomatoes to the pot. Bring the mixture to a simmer, then cover the pot and cook for about 20 minutes, until the squash is tender and the chicken is fully cooked through.
  5. Add Beans and Finish Cooking: If using, stir in the drained black beans. Continue cooking uncovered for an additional 5 minutes to blend the flavors. Taste the chili and adjust seasoning as needed, then remove the pot from heat.

Notes

  • Use fresh chili powder and cumin to enhance the overall flavor.
  • Cut squash and chicken into uniform cubes for even cooking.
  • Simmer long enough to meld flavors but avoid overcooking the squash.
  • Add salt gradually throughout cooking to avoid over-seasoning.
  • Optional: Garnish with toasted pepitas or crushed tortilla chips for added texture.

Nutrition

Keywords: butternut squash chicken chili, chicken chili, fall recipe, one pot chili, gluten free chili, healthy chili, easy chicken chili

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