Chicken Butternut Squash Chili

Name: Chicken Butternut Squash Chili
Total time: 57 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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 large garlic clove, (minced); 1 cup beer; 1 cup low-sodium, fat-free chicken broth; ¼ cup sliced black olives; 3 tablespoons chili powder; 1 teaspoon ground coriander seed; ½ teaspoon salt; One 28-ounce can chopped tomatoes, (with juice); 1 pound boneless, skinless chicken breasts, (cut into cubes); 2 cups cooked butternut squash, (peeled and cubed); 2 tablespoons chopped fresh cilantro; 1 tablespoon unsweetened cocoa powder; One 15.75 ounce can pinto beans, (rinsed and drained); sliced scallions, (for topping (optional)); grated cheddar cheese, (for topping (optional)); sour cream, (for topping (optional))

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

⏱️ 57 min 🔪 Prep: 25 min 🔥 Cook: 32 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

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 large garlic clove, (minced)
1 cup beer
1 cup low-sodium, fat-free chicken broth
¼ cup sliced black olives
3 tablespoons chili powder
1 teaspoon ground coriander seed
½ teaspoon salt
One 28-ounce can chopped tomatoes, (with juice)
1 pound boneless, skinless chicken breasts, (cut into cubes)
2 cups cooked butternut squash, (peeled and cubed)
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa powder
One 15.75 ounce can pinto beans, (rinsed and drained)
sliced scallions, (for topping (optional))
grated cheddar cheese, (for topping (optional))
sour cream, (for topping (optional))

Steps

Heat the oil in a Dutch oven or large pot over medium heat. Sauté the onions until lightly browned, about 8 minutes.
Add the bell peppers, jalapeño and garlic to the pot. Sauté for an additional 5 minutes.
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.
Stir in the squash, cilantro, cocoa and beans. Simmer for 5 additional minutes.
Serve in individual bowls, topped with cheese, sour cream and scallions, if desired.