Chicken Butternut Chili
A delightful combination of sweet butternut squash and savory spices, this Chicken Butternut Chili is a kid-approved favorite that's budget-friendly and quick to prepare.
Ingredients
Main Ingredients
- 1 tablespoon canola oil
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cups cubed peeled butternut squash
- 1 medium tomato, chopped
- 2 tablespoons tomato paste
- 1 envelope reduced sodium chili seasoning mix
- 2 cups chicken stock
- 1 cup cubed cooked chicken breast
- to taste Chopped fresh cilantro for garnish
Instructions
Cooking
- In a large saucepan, heat the canola oil over medium heat.
- Add the chopped carrots, celery, and onion, sautéing them until they become tender, about 6 to 8 minutes.
- Stir in the cubed butternut squash, chopped tomato, tomato paste, the chili seasoning mix, and chicken stock. Bring this mixture to a boil.
- Once boiling, reduce the heat and let it simmer, covered, until the butternut squash is tender, which should take about 20 to 25 minutes.
- Finally, add the cubed cooked chicken, stirring to heat through. Serve with a sprinkle of freshly chopped cilantro.
Notes
For an even richer flavor, try roasting your butternut squash before adding it to the chili. You can also experiment with different spices or add beans for an added protein boost. This chili can be refrigerated for up to 3 days or frozen for up to 3 months.