CHICKEN BUTTERNUT CHILI
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
Time 55m
Yield 4 servings.
Number Of Ingredients 11
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
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MD jihad Islam
[email protected]I'm not usually a fan of chili, but this recipe changed my mind. The butternut squash added a sweetness that I really enjoyed. I also liked the use of chicken instead of beef. It made the chili lighter and healthier.
Alamin Dali
[email protected]This chili was delicious and easy to make. I made it in my slow cooker and it turned out perfect. I will definitely be making this again.
Lastborn Siza
[email protected]I made this chili for a party and it was a huge hit! Everyone loved it. I especially liked the addition of corn and black beans. They added a nice texture and flavor to the chili.
Eishal Khan
[email protected]This chili was a bit too thick for my taste. I think I would add more liquid next time. Other than that, it was a delicious and easy recipe.
Lee Watkins
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this chili. The squash added a nice sweetness and the chicken was cooked perfectly. I'll definitely be making this again.
Mhamad Sleman
[email protected]I made this chili in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work. It was so easy and convenient.
Sabbir Soayl
[email protected]This chili was a bit too spicy for me, but my husband loved it. He said it was the best chili he's ever had. I think next time I'll use less chili powder.
Vicky H
[email protected]I thought this chili was delicious! The butternut squash added a nice sweetness and the chicken was cooked perfectly. I also liked the addition of corn and black beans. They added a nice texture and flavor to the chili.
21 Maejor
[email protected]This chili was just okay. I found it to be a bit bland and the butternut squash didn't really add much flavor. I also thought the chicken was a bit dry.
Nishit Shik
[email protected]I'm not usually a fan of chili, but this recipe changed my mind. The butternut squash adds a sweetness that I really enjoyed. I also liked the use of chicken instead of beef. It made the chili lighter and healthier.
Daeshaune Bertheram
[email protected]This is my new favorite chili recipe. It's so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand. I've made it with butternut squash, sweet potatoes, and even zucchini. It's always delicious.
Christine Ayuma
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of corn and black beans. They added a nice texture and flavor to the chili.
Marielyne Carrenard
[email protected]This chili was a hit with my family! The combination of chicken and butternut squash was unique and delicious. The sweetness of the squash balanced out the heat of the chili perfectly. I will definitely be making this again.