Chicken Butternut Squash Chili

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This is the best recipe for a chilly day: Chicken Butternut Squash Chili

Chicken Butternut Squash Chili recipe : from

I remember making this recipe for the first time when I was visiting my big sister in Tacoma, Washington.  When my sister and I are together, we tend to like to make soups and chili… and I had this recipe ready to go so I brought it with me and we made it and enjoyed it on a chilly autumn day.

Chicken Butternut Squash Chili recipe : from

You can use frozen butternut squash, if you’d like, for a shortcut to make the recipe a little easier.

And if there is anything in the recipe that you don’t like– such as olives or beans– you can certainly leave those things out.  This is a great chili recipe!

Chicken Butternut Squash Chili

This chili has all the flavors of a traditional chili, but with the added bonus of butternut squash.
Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 2 cups chopped red bell pepper
  • 2 cups chopped green bell pepper
  • 3 tablespoons minced jalapeño (seeds removed)
  • 1 clove garlic, minced
  • 1 cup beer
  • 1 cup low-sodium, fat-free chicken broth
  • 1/4 cup sliced black olives
  • 3 tablespoons chili powder
  • 1 teaspoon ground coriander seed
  • 1/2 teaspoon salt
  • 1 (28 ounce) can chopped tomatoes, with juice
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 2 cups cooked butternut squash, peeled & cubed
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon cocoa powder
  • 1 (15.75 ounce) can pinto beans, rinsed & drained
  • sliced scallions, cheddar cheese & sour cream, for topping (optional)
  1. Heat the oil in a Dutch oven or large pot over medium heat. Sauté the onions until lightly browned- about 8 minutes.
  2. Add the bell peppers, jalapeño and garlic. Sauté for an additional 5 minutes.
  3. Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
  4. Stir in the squash, cilantro, cocoa and beans. Simmer for 5 minutes.
  5. Serve in individual bowls, topped with cheese, sour cream and scallions.
  • Try using cooked pumpkin in place of the butternut squash.
  • Try using double quantities of jalapeno, garlic, coriander and cilantro for more spice!
  • Nutritional Information per serving (Serving size: 1/6th of the chili) Calories: 321, Fat: 8.25g, Saturated Fat: 1.5g, Sugar: 8.75g, Fiber: 9.5g, Protein: 26g, Cholesterol: 44mg, Carbohydrates: 39.5g
  • WW POINTS per serving: SmartPoints: 5,  Points Plus: 8, Old Points: 9
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