Butternut Squash and Chicken Chili (Video)

I had started with a recipe from Country Living, but doctored it enough that it’s not quite the same.  I felt that it was way too watery to be called chili, to be honest.  Also, I did not have any chili seasoning, per se, so I came up with my own version, which is pretty yummy!

For this recipe, I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

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Guarantee

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Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the links below to get yours today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan             

Enough said, let’s jump right in!

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1-pound ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes, or to taste
  • 7-ounce can diced green chiles
  • Two (15-ounce) cans black beans, drained and rinsed
  • Two (14.5-ounce) cans diced fire-roasted tomatoes
  • One (28-ounce) Can San Marzano Tomatoes

Toppings

  • Diced onions
  • Sliced jalapenos
  • Shredded Cheddar cheese
  • Sour Cream

Instructions

Chop onions and garlic. Peel and cube butternut squash.

Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.

Stir in spices and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer, covered, until butternut squash is tender, 8 to 10 minutes.

Serve immediately with your favorite toppings.

That’s it!  You can save time if you like by purchasing pre-cut squash, if you like.  My picky husband really loves this recipe, so we will be making this again. 

Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

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OCTOBER GUEST SPECIAL:

Butternut Squash and Chicken Chili

Simple, hearty and delicious, this Butternut Squash and Chicken Chili is comfort food at its best!
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 208 kcal

Ingredients
  

  • 3 cups butternut squash, peeled and cubed
  • 1 lb ground chicken
  • 1 sweet onion, chopped
  • 1 garlic cloves, chopped
  • 1.5 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes, or to taste
  • 7 oz can diced green chiles
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 28-ounce can San Marzano Tomatoes

Toppings

  • sliced jalapenos
  • diced onions
  • shredded cheese
  • sour cream

Instructions
 

  • Chop onions and garlic. Peel and cube butternut squash.
  • Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through,5 to 6 minutes.
  • Stir in chili seasoning mix and diced green chiles; cook 1minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer,covered, until butternut squash is tender, 8 to 10 minutes.
  • Serve immediately with your favorite toppings.

Notes

You can save time if you like by purchasing pre-cut squash, if you like. 
To Freeze:  place in a freezer-safe container or bag, can be frozen up to three months. 

Nutrition

Calories: 208kcalCarbohydrates: 16gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 65mgSodium: 233mgPotassium: 818mgFiber: 4gSugar: 5gVitamin A: 8335IUVitamin C: 29mgCalcium: 80mgIron: 3mg
Keyword butternut squash, chicken chili
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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