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!

To make this low FODMAP:

• Use garlic-infused olive oil instead of regular olive oil
• Replace the garlic and onions with 1/4-1/2 cup chopped fresh or freeze-dried chives
• Replace the 1 Tbsp chili powder with 1 Tbsp low FODMAP taco seasoning (homemade or purchased from FODY Foods)
• Omit beans or add them in a tolerable amount to you

Here’s to a great week and maybe some chili weather 😉

Chicken Butternut Squash Chili

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• Author: Tara | Treble in the Kitchen
• Total Time: 50 mins
• Yield: 8 servings 1x

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Ingredients

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• 1 medium butternut squash, seeded and peeled, cubed
• 2 Tbsp extra virgin olive oil, divided
• 1 onion, diced
• 2 tsp garlic powder
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1⁄2 tsp cinnamon
• 2 tsp oregano
• 1 lb ground chicken
• 2 bell peppers, deseeded and chopped
• 1 15oz can tomato sauce
• 2 10 oz cans diced tomatoes with green chilies, with juices
• 2 cups vegetable or chicken broth/stock
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1⁄2 tsp sea salt (or to taste)
• 1⁄4 tsp black pepper (or to taste)

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Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the butternut squash with 1 Tbsp of olive oil. Place on a baking sheet lined with parchment paper and roast at 400 degrees F for about 25 minutes.
3. In a large pot, heat olive oil over medium heat. Add the onion and cook until fragrant. Next, add the garlic powder, chili powder, cumin, cinnamon, and oregano.
4. Add the ground chicken to the pot and sprinkle with a pinch of sea salt. Cook, breaking it into smaller pieces.
5. When cooked through add the bell peppers, tomato sauce, diced tomatoes, and broth. Stir and bring
6. to a simmer for about 20 minutes.
7. Add the black beans, kidney beans and the butternut squash. Bring the chili back to a simmer and cover for 10-15 minutes.
8. Remove from heat and add salt and
9. pepper.
10. Serve and enjoy.
11. If serving at a later date, cover and store in the fridge or place in a freezer zipper top storage bag once cooled.

Notes

*To reduce sodium when using canned foods, drain and rinse beans for 1 minute under running water before using.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: dinner, chili, soup, stew, gluten free, grain free, dairy free
• Cuisine: American

Nutrition

• Serving Size: 1/8 recipe
• Calories: 279
• Sugar: 8 g
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 20 g
• Protein: 24 g
• Cholesterol: 35 mg

Question of the Day:

• Has the weather been fally in your neck of the woods?!