Butternut Squash Chicken Chili

This Butternut Squash Chicken Chili is hearty, healthy and has an incredible amount of flavor! It also makes for a great meal prep for the week!

Chili season is still in full swing and I’m here for it! When the temperatures drop I love making a big pot of chili. This was my first time using squash in my chili and let me tell you, it is such a great addition!

The Butternut Squash gives it a bit of sweetness to offset the spice. So it’s the perfect combo of sweet and spicy!

Alright let’s get into making this Butternut Squash Chicken Chili!

Here’s what you need to make this:

• 2 Tbs EVOO
• 1 Sweet Onion diced
• 1 Red Pepper diced
• 3 Cloves Garlic minced
• 1 lb Ground Chicken
• 1 15oz Can Black Beans drained and rinsed
• 1 15oz Can Red Kidney Beans drained and rinsed
• 1 28oz Can Fire Roasted Diced Tomatoes
• 1 cup Vegetable Broth
• 1 small to medium Butternut Squash cubed (approximately 4 cups)
• 3 Tbs Chili Powder
• 1 Tbs Cumin
• 1 tsp Cayenne
• 1 tsp Oregano
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

In a 6 quart Dutch Oven add EVOO and heat over med/high heat. When oil starts to shimmer add Onion, Pepper and Garlic. Saute 2-3 minutes.

Add in Chicken and cook until browned.

Then add in Chili Powder, Cumin, Cayenne, Oregano, Salt, Pepper and mix together. Add in Black Beans, Kidney Beans, Tomatoes, Butternut Squash and Broth.

Bring to a simmer and cook 25-30 minutes or until Butternut Squash is softened. Serve with your favorite toppings or eat as is.

Check out some of my other chili recipes below:

Instant Pot Lentil and Black Bean Chili

The Best White Chicken Chili

Slow Cooker Skinny Vegetarian Chili

Lentil and Black Bean Chili

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Print