Creamy butternut squash chicken chili is a delightful and heartwarming dish that effortlessly combines the sweetness of butternut squash with the hearty essence of chicken and beans. This recipe brings together a medley of comforting ingredients, making it perfect for chilly nights or whenever you crave a filling and flavorful meal. With its creamy texture and rich taste, this chili will quickly become a favorite in your household.
Why We Love This Creamy Butternut Squash Chicken Chili Recipe
This creamy butternut squash chicken chili is not just delicious; it is also incredibly nutritious. The combination of chicken and cannellini beans ensures you get a good dose of protein, while the butternut squash adds a healthy serving of vitamins and minerals. The delightful spices elevate the dish, giving it a warmth and depth that you will love. Plus, it’s a one-pot meal, making cleanup a breeze. Whether you are serving it for family dinner or a cozy gathering, this chili is sure to impress everyone at the table.
Ingredients about Creamy Butternut Squash Chicken Chili
To create this delicious creamy butternut squash chicken chili, gather the following ingredients:
- 1 butternut squash, peeled and diced
- 1 lb chicken breast, cubed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream (for serving)
- Fresh herbs (for garnish)
- Tortilla chips (for topping)
How to Make Creamy Butternut Squash Chicken Chili Directions
Creating creamy butternut squash chicken chili is a straightforward process that allows you to enjoy a warm and comforting meal without too much hassle. Start by taking a large pot and heating it over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, which should take around 3-5 minutes. This step lays the foundation for flavor and aroma in your chili.
Next, introduce the diced butternut squash and cubed chicken to the pot. Stir these ingredients together, allowing the chicken to sear for about 5 minutes until it gets a bit of color. This step is crucial; it adds a depth of flavor to your chili that enhances the overall taste. After searing, pour in 4 cups of chicken broth, followed by the drained cannellini beans. Season the mixture with cumin, chili powder, salt, and pepper, ensuring everything is well combined.
Once everything is in the pot, bring the chili to a gentle boil, then reduce the heat and let it simmer on low for 25-30 minutes. During this time, stir occasionally to prevent sticking and to encourage even cooking. You’ll know it’s ready when the butternut squash becomes soft and tender.
When the squash is at the right consistency, stir in a generous dollop of sour cream, ensuring it’s well-integrated into the chili. This creamy addition will elevate the texture of your dish, making it smooth and delectable. Taste the chili and adjust the seasoning if necessary. Finally, serve your creamy butternut squash chicken chili in bowls, garnished with fresh herbs and topped with crunchy tortilla chips for a delightful contrast.
How to Serve Creamy Butternut Squash Chicken Chili
Serving creamy butternut squash chicken chili is a wonderful opportunity to ensure each bowl is both visually appealing and satisfying. Begin by ladling generous portions into your serving bowls. You can enhance the presentation by sprinkling fresh herbs on top, such as cilantro or parsley. The bright color of the herbs will provide a beautiful contrast to the rich, creamy chili.
For an extra touch, consider serving sour cream on the side, allowing guests to add as much or as little as they like. The creaminess of the sour cream perfectly complements the chili. Don’t forget to provide tortilla chips alongside your dish; they make for an excellent crunchy topping and add texture to every bite. You can also set up a small toppings bar with additional options like avocado slices, diced jalapeños, or shredded cheese, allowing everyone to customize their bowls.
Expert Tips: Creamy Butternut Squash Chicken Chili
To make the most out of your creamy butternut squash chicken chili, consider these expert tips. First, don’t rush the sautéing process for the onion and garlic; this step is key to building a flavorful base. Allowing them to soften completely will create a deeper flavor in the final dish.
When choosing your butternut squash, look for one that feels heavy for its size with a smooth skin. If desired, you can even roast the butternut squash beforehand to enhance its sweetness and add a caramelized flavor to the chili.
For a slight twist on the flavors, try experimenting with other spices. Adding a pinch of smoked paprika can introduce an extra layer of depth, while a hint of cayenne pepper can bring needed heat to the dish. Always taste as you go, adjusting seasonings to your preference.
If you prefer a thicker chili, consider blending a portion of the completed chili using an immersion blender. This technique creates a creamier consistency while still retaining some chunky textures.
How to Store Creamy Butternut Squash Chicken Chili
Storing your creamy butternut squash chicken chili is simple and ensures that any leftovers can be enjoyed for days to come. Allow the chili to cool down to room temperature before transferring it to an airtight container. Properly stored, it can last in the refrigerator for up to three to four days.
If you wish to keep it longer, consider freezing the chili. Scooping it into freezer-safe bags or containers will help save space and can keep the chili good for up to three months. When you’re ready to reheat, simply transfer the frozen chili to the refrigerator a day before to thaw, then reheat on the stove or in the microwave until warmed through. Be cautious when reheating, as the creamy elements can separate if overheated.
Variation of Creamy Butternut Squash Chicken Chili
One of the best parts about creamy butternut squash chicken chili is the adaptability of the recipe. You can easily customize it to suit your taste preferences or dietary needs. For a vegetarian version, simply substitute the chicken with a medley of your favorite beans, such as black beans or chickpeas, and use vegetable broth instead of chicken broth.
If you enjoy a bit more spice, consider adding diced green chilies or jalapeños to the pot. This will add a lovely kick to your chili without overwhelming the other flavors. For those who love extra texture, tossing in some corn can bring a sweet crunch that perfectly complements the creamy base.
You can also switch up the protein by using shredded rotisserie chicken or ground turkey to save time. Additionally, if you’re feeling adventurous, try incorporating different squash varieties or even pumpkin for a unique twist that offers similar flavors.
FAQ
What makes creamy butternut squash chicken chili a must-try recipe?
Creamy butternut squash chicken chili stands out for its combination of flavors and textures, providing a comforting dish that’s packed with nutrients and easy to prepare.
Can I make creamy butternut squash chicken chili ahead of time?
Absolutely! You can prepare it in advance, and it also tastes even better the next day as the flavors meld together.
How can I adjust the heat level in creamy butternut squash chicken chili?
You can control the spiciness by adding more or less chili powder or incorporating milder spices. For heat, try diced jalapeños or cayenne pepper, adjusting to your taste.
What are some recommended toppings for creamy butternut squash chicken chili?
Good toppings include sour cream, fresh herbs like cilantro, diced avocado, or crunchy tortilla chips for texture.
Is creamy butternut squash chicken chili suitable for meal prep?
Yes, it’s excellent for meal prep! The chili stores well and can be easily reheated for quick lunches or dinners throughout the week.
Creamy Butternut Squash Chicken Chili
Ingredients
Main Ingredients
- 1 whole butternut squash, peeled and diced Choose a heavy squash with smooth skin.
- 1 lb chicken breast, cubed Can substitute with shredded rotisserie chicken or ground turkey.
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Can use vegetable broth for a vegetarian option.
Seasonings
- 1 tsp cumin
- 1 tsp chili powder Adjust to taste for spiciness.
- to taste salt and pepper
For Serving
- 1 sour cream For serving on the side.
- to taste fresh herbs (e.g., cilantro or parsley) For garnish.
- to taste tortilla chips For topping.
Instructions
Preparation
- Heat a large pot over medium heat.
- Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-5 minutes.
- Add diced butternut squash and cubed chicken to the pot, searing for about 5 minutes until the chicken is lightly browned.
Cooking
- Pour in the chicken broth and add the drained cannellini beans.
- Season with cumin, chili powder, salt, and pepper, stirring to combine.
- Bring the chili to a gentle boil, then reduce heat and let it simmer on low for 25-30 minutes until the butternut squash is soft.
- Stir in sour cream until well integrated, and adjust seasoning as necessary.
Serving
- Ladle chili into bowls, garnishing with fresh herbs and topping with tortilla chips.
- Serve with extra sour cream on the side for guests to add as desired.
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