Description

This hearty chili combines tender chicken, creamy butternut squash, and bold spices for a cozy fall meal. It’s lighter than traditional chili yet rich, nutritious, and perfect for weeknight dinners or meal prep.

Ingredients

Scale

2 tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 jalapeño, minced (optional)

2 tsp ground cumin

1 tbsp chili powder

1 tsp smoked paprika

3 cups butternut squash, peeled and cubed

1.5 lbs boneless chicken breasts or thighs, cut into pieces

1 can (14 oz) diced tomatoes with juice

3 cups low-sodium chicken broth

1 can (15 oz) cannellini or white beans, drained

1 cup corn kernels (optional)

½ tsp salt

¼ tsp black pepper

1 tbsp lime juice

2 tbsp chopped cilantro (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until translucent, about 4 minutes.

3. Stir in garlic, bell pepper, and jalapeño and cook for 2 minutes.

4. Add cumin, chili powder, and smoked paprika and toast for 1 minute.

5. Add butternut squash and chicken and stir to coat in spices.

6. Pour in diced tomatoes with juice and chicken broth and bring to a boil.

7. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.

8. Remove chicken, shred with forks, and return to pot with beans and corn.

9. Simmer for an additional 10 minutes until squash is tender.

10. Season with salt, pepper, and lime juice and garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: chili
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6
Sodium: 600
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 30
Fiber: 7
Protein: 25
Cholesterol: 60

Keywords: spicy chili, butternut squash chili, chicken chili, fall comfort food, healthy chili, autumn recipes