Butternut Squash, Chicken, and White Bean Chili Recipe

ingredients

2 tablespoons vegetable oil
1 pound ground chicken
1/2 medium onion
1 clove garlic
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 large butternut squash (or pumpkin or kabocha)
1 can (15 ounce size) cannellini beans
2 cups chicken broth
8 sage leaves
1/4 cup chopped cilantro
salt and pepper
1 tablespoon butter

directions

Heat oil in a large heavy pot over medium high flame. Add ground chicken and saute for a few minutes to brown, breaking up with a wooden spoon as you go.

While chicken is browning grate onion on a large box grater and mince garlic. After chicken has browned for a few minutes and pink is mostly gone, add onion and garlic. Continue to saute for another 3 minutes.

While chicken is working, peel squash and discard seeds. Cut into bite sized pieces that would fit on a spoon, no bigger than 1 inch by 1 inch. You should have about 4 cups of diced squash when done. To the chicken add the chili powder, cumin, and cinnamon along with some salt and pepper. Saute for another two minutes, stirring everything to combine.

Rinse and drain beans then add them to the pot along with diced squash and chicken broth. Bring pot to a boil. Mince sage leaves and chop cilantro. Stir herbs into boiling chili with some additional salt and pepper. Reduce heat to a simmer. Cover with a lid and let simmer for about 15 minutes. Remove from heat and stir in butter. Add additional salt and pepper to taste.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

ChefJeffe REVIEW:
February 2, 2017

This was delicious. A great cold weather dish that is filling and warming. I lucked out and found pre-cut butternut squash chunks at my local supermarket, which saved me having to spend all that time on preparing the squash.

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