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
Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.
Guarantee
- 10-year guarantee
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!
OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!
OCTOBER GUEST SPECIAL:
Butternut Squash and Chicken Chili
Equipment
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.
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