Creamy Butternut Squash Chicken Chili
A delightful and heartwarming dish that combines the sweetness of butternut squash with hearty chicken and beans, perfect for chilly nights.
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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Notes
For a thicker chili, consider blending a portion with an immersion blender. Experiment with spices for a more personalized flavor profile. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.