Best Chicken Butternut Chili Recipes

CHICKEN BUTTERNUT CHILI

Chicken Butternut Chili image

At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
2 celery ribs, 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
Chopped fresh cilantro

Steps:

In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

CHICKEN, WHITE BEAN AND BUTTERNUT SQUASH CHILI

CHICKEN, WHITE BEAN AND BUTTERNUT SQUASH CHILI image

Categories Soup/Stew Bean Chicken Stew Low Fat Quick & Easy Low Cal Squash Fall Healthy

Yield 6 People

Number Of Ingredients 17

Ingredients

2 tablespoons chili powder
1 tablespoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
3 cups peeled butternut squash
2 (14-ounce) cans chicken broth
1 (15.5-ounce) can cannellini beans, rinsed and drained
1/4 cup bulgur
2 tablespoons fresh lime juice
Garnishes: sour cream, sliced jalapeños, chopped fresh cilantro (omit sour cream if dairy intolerant)

Steps:

1. Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture. 2. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate. 3. Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute. 4. Add pumpkin and next 6 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.