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.

No additional tips available.

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

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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.

Fast Chicken Chili With Butternut Squash

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