Store leftover chili in an airtight container in the fridge for up to 4 days. Store it in the freezer for up to 4 months.

If you're reheating a big batch, place it in a saucepan and heat it on the stove over medium heat until warmed through. For individual servings, just place desired amount in a microwave safe bowl and cook until warmed through.

Butternut Squash Chicken Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

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!

Author: Sara
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Units Scale

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 into 1/2 inch pieces (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

Cook Mode Prevent your screen from going dark

Instructions

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
Add in Chili Powder, Cumin, Cayenne, Oregano, Salt, Pepper and mix together
Add Black Beans, Kidney Beans, Tomatoes, Butternut Squash and Broth
Bring to a simmer and cook 40-45 minutes or until Butternut Squash is softened
Serve with your favorite toppings or eat as is
Enjoy!

Notes

If chili looks too thick to you feel free to add more broth during the cook time. I like a hearty thick chili so I only added what is in the recipe card.

Cooking time will depend on how big or small your Butternut Squash cubes are.

Find it online: https://tastefulventure.com/butternut-squash-chicken-chili/