This Chicken Butternut Squash Chili puts a refreshing twist on a fall classic. It makes a large pot, making it an easy one-dish meal for serving a group or for having leftovers to use for lunch/dinners later in the week.
I realize I’m sharing a chili recipe with you today, but the weather has been anything BUT chili weather here in Indiana.
It was a bit rainy last week, which made things seem a tad cooler but overall it’s been humid and in the 80s and upper 70s all September and October. So bizarre!
Before Brian and I lived in Denver, I remember the midwest being pretty darn cold in October (winter jackets over Halloween costumes were a must!). The weather in Denver is always pretty mild, but I loved that we actually had “fall” weather and it didn’t go straight from summer to freezing like it seemed to do in Indiana.
Regardless, I am serving up all things fall (even if we have to sweat while we eat our hot, comforting meals!).
This Chicken Butternut Squash Chili puts a spin on my mom’s traditional recipe that I grew up with and melds it with by Slow Cooker Chicken Butternut Chili that I make on a regular basis. This chili is extremely flavorful and could run side by side with any traditional recipe.
I love sneaking in vegetables and boosting nutrition whenever I can, and that is exactly what the butternut squash does!
Butternut squash is a winter squash that is a great source of vitamin A, vitamin C, potassium, antioxidants and tons of other good-for-you micronutrients. Not to mention the subtly sweet taste and velvety texture work wonders in this dish.
For those with dietary concerns, this Chicken Butternut Squash Chili is gluten free, dairy free and grain free but it is not low FODMAP. I developed this recipe as a component of a project for one of my internship rotations and the recipe is too good not to share!