Creamy Butternut Squash Chicken Chili
This comforting and flavorful chili combines the sweetness of butternut squash, tender chicken, and creamy cannellini beans, making it perfect for chilly evenings.
Ingredients
Main ingredients
- 1 large butternut squash, peeled and diced Choose a squash that feels heavy for its size.
- 1 lb chicken breast, cubed Use fresh or leftover rotisserie chicken.
- 1 can (15 oz) cannellini beans, drained and rinsed You can substitute with other beans if desired.
- 1 medium onion, chopped Provides aromatic flavor.
- 2 cloves garlic, minced Enhances the overall flavor.
- 4 cups chicken broth Low-sodium preferred for better control over salt.
- 1 tsp cumin Adds warmth to the chili.
- 1 tsp chili powder Adjust according to your spice preference.
- to taste Salt and pepper Season according to your taste.
Instructions
Preparation
- Gather your ingredients and prep the kitchen.
- Heat a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 3 to 5 minutes.
- Add the diced butternut squash and cubed chicken into the pot, stirring everything together for about 5 minutes.
Cooking
- Pour in the chicken broth and add the drained and rinsed cannellini beans, cumin, chili powder, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 25 to 30 minutes.
- Once the butternut squash is soft, stir in sour cream until well incorporated. Adjust seasoning as needed.
Serving
- Ladle chili into bowls, garnish with fresh herbs and tortilla chips, and enjoy.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. To reheat, thaw overnight and warm on stovetop, adding broth if it thickens.