Fast Chicken Chili With Butternut Squash Recipe

Name: Fast Chicken Chili With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil, divided; 2 cups (1/2-inch) cubed peeled butternut squash; 2 tablespoons minced garlic, divided; 2 cups chopped yellow onion; 1 cup chopped red bell pepper; 2 tablespoons minced jalapeno pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon freshly ground black pepper; 3/4 teaspoon kosher salt; 1/2 teaspoon crushed red pepper; 3 cups unsalted chicken stock (such as Swanson); 2 (14.5-ounce) cans unsalted cannellini beans, rinsed, drained, and divided; 3 cups shredded skinless, boneless rotisserie chicken breast; 3 tablespoons finely chopped cilantro leaves; 1 teaspoon grated lime rind

Servings: persons

3 tablespoons canola oil, divided
2 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons minced garlic, divided
2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons minced jalapeno pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 cups unsalted chicken stock (such as Swanson)
2 (14.5-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
3 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons finely chopped cilantro leaves
1 teaspoon grated lime rind

1
Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; saute 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.
2
Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; saute 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.
3
Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.
4
Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.

1662

kcal

Calories

119

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons canola oil, divided, 2 cups (1/2-inch) cubed peeled butternut squash, 2 tablespoons minced garlic, divided, 2 cups chopped yellow onion, and more.

Yes, Fast Chicken Chili With Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fast Chicken Chili With Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions