
Fresh from the garden butternut squash is the main ingredient for this perfect for fall chili. It is hearty and healthy. Serve with a green salad and warm cornbread for a memorable family dinner.
Ingredients
- 2 tbsp olive oil
- 1 diced, onion
- 7 cloves chopped, garlic
- 1 tsp sugar
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 2 tsp ground oregano
- 2 tsp ground coriander
- 1 lb chicken-cut into small pieces
- 6 oz can of tomato paste
- 2 green peppers, seeded and chopped
- 29 oz fire-roasted tomatoes with juices
- 2 cups chicken broth
- 28 oz can of black beans, rinsed and drained
- 1 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
- salt and pepper
- optional toppings: cilantro, sour cream, shredded cheddar cheese
Instructions
- In large, heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano and coriander. Stir to combine, about 10 seconds.Add cut up chicken to pot and sprinkle with salt. Stir a few times until chicken is cooked through. When chicken is cooked, add tomato paste and stir 30 seconds.Add bell peppers, fire-roasted tomatoes with juices and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. If the squash is cut in smaller than ½ inch pieces, the cooking time will be less than 20 minutes.Remove from heat. Add salt and pepper to taste.Serve warm with any optional toppings: shredded cheddar cheese, cilantro, sour cream.HAPPY EATING!!