Delicious Butternut Squash Chicken Chili Recipe That Will Warm You Up

Delicious Butternut Squash Chicken Chili Recipe That Will Warm You Up

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Black Bean and Chicken Chili with Butternut Squash Eating Made Easy
Black Bean and Chicken Chili with Butternut Squash Eating Made Easy from eating-made-easy.com

Are you looking for a hearty and healthy meal that will warm you up on a cold winter night? Look no further than this butternut squash chicken chili recipe! Not only is it packed with protein and vegetables, but it’s also easy to make and tastes amazing.

Recipe 1: Butternut Squash Chicken Chili

Ingredients:

  • 1 lb ground chicken
  • 1 butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:

  1. In a large pot or Dutch oven, cook the ground chicken over medium-high heat until browned.
  2. Add the butternut squash, onion, and garlic to the pot and cook for another 5 minutes.
  3. Add the black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot.
  4. Bring the chili to a simmer and let it cook for 30-40 minutes, or until the butternut squash is tender.
  5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.
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Nutritional Information:

  • Calories: 350
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 30g

Cooking Time:

This recipe takes approximately 45 minutes to make.

Equipment:

To make this recipe, you will need a large pot or Dutch oven.

Serving Suggestions:

This chili is delicious on its own, but you can also serve it over rice or with cornbread.

Variations:

If you don’t have ground chicken, you can use ground turkey or beef instead. You can also add other vegetables to the chili, such as bell peppers or corn.

Substitutions:

If you don’t have butternut squash, you can use sweet potato or pumpkin instead. You can also use vegetable broth instead of chicken broth if you prefer a vegetarian option.

Storage:

You can store any leftover chili in an airtight container in the refrigerator for up to 3 days.

Tips:

  • To make this recipe even easier, you can buy pre-cut butternut squash from the grocery store.
  • For a spicier chili, add some diced jalapenos or a pinch of cayenne pepper.
  • If you’re watching your sodium intake, use low-sodium chicken broth and canned tomatoes.

Frequently Asked Questions:

Q: Can I make this recipe in a slow cooker?

A: Yes, you can cook the chicken and vegetables in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze this chili?

A: Yes, you can freeze this chili in an airtight container for up to 3 months.

Recipe 2: Spicy Butternut Squash Chicken Chili

Ingredients:

  • 1 lb ground chicken
  • 1 butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
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Instructions:

  1. In a large pot or Dutch oven, cook the ground chicken over medium-high heat until browned.
  2. Add the butternut squash, onion, and garlic to the pot and cook for another 5 minutes.
  3. Add the black beans, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
  4. Bring the chili to a simmer and let it cook for 30-40 minutes, or until the butternut squash is tender.
  5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.

Nutritional Information:

  • Calories: 370
  • Fat: 10g
  • Carbohydrates: 36g
  • Fiber: 10g
  • Protein: 31g

Cooking Time:

This recipe takes approximately 45 minutes to make.

Equipment:

To make this recipe, you will need a large pot or Dutch oven.

Serving Suggestions:

This chili is delicious on its own, but you can also serve it over rice or with cornbread.

Variations:

If you don’t have ground chicken, you can use ground turkey or beef instead. You can also add other vegetables to the chili, such as bell peppers or corn.

Substitutions:

If you don’t have butternut squash, you can use sweet potato or pumpkin instead. You can also use vegetable broth instead of chicken broth if you prefer a vegetarian option.

Storage:

You can store any leftover chili in an airtight container in the refrigerator for up to 3 days.

Tips:

  • To make this recipe even easier, you can buy pre-cut butternut squash from the grocery store.
  • For a milder chili, use diced tomatoes without green chilies.
  • If you’re watching your sodium intake, use low-sodium chicken broth and canned tomatoes.
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Frequently Asked Questions:

Q: Can I make this recipe in a slow cooker?

A: Yes, you can cook the chicken and vegetables in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze this chili?

A: Yes, you can freeze this chili in an airtight container for up to 3 months.

Final Thoughts

This butternut squash chicken chili recipe is a delicious and healthy meal that is perfect for any winter night. It’s packed with protein and vegetables, easy to make, and tastes amazing. Whether you prefer a milder or spicier chili, you can customize the recipe to your liking. So why not give it a try and warm up with this delicious chili tonight?

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