Description

This hearty chili combines roasted butternut squash, lean chicken, beans, and warm spices for a cozy, healthy fall meal. It’s a one-pot recipe that’s easy to make and packed with flavor.

Ingredients

Scale

4 cups butternut squash, peeled and diced

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 1/2 pounds boneless skinless chicken breast or thighs, diced

1 (14.5 oz) can diced tomatoes

1 (15 oz) can white beans, drained and rinsed

3 cups low sodium chicken broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

salt and black pepper to taste

1 tablespoon fresh lime juice

fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F and roast butternut squash tossed in olive oil, salt, and pepper for 25–30 minutes until tender.

2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat, sauté onion until translucent, then add garlic and cook one minute.

3. Stir in chili powder, cumin, smoked paprika, and cayenne, toasting spices for 30 seconds.

4. Add chicken, season with salt and pepper, and cook until edges are no longer pink.

5. Pour in roasted squash, diced tomatoes, beans, and chicken broth, bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes.

6. Optional: puree a portion of the chili with an immersion blender for creaminess and stir back in.

7. Stir in lime juice, adjust seasoning, and let rest for five minutes before serving.

8. Serve topped with cilantro and optional avocado or Greek yogurt.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: main course
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6
Sodium: 550
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 7
Protein: 28
Cholesterol: 70

Keywords: butternut squash chicken chili, spicy squash chili, fall comfort food, healthy chili recipe, one pot meal, lean protein chili