Ingredients
Scale
- 2 tablespoons olive oil – For sautéing the veggies and chicken.
- 1 lb chicken breast or thighs, diced – Chicken breast gives a lean option, but thighs add a bit more flavor and tenderness.
- 1 medium butternut squash, peeled and cubed – This is the star of the dish! The squash adds a natural sweetness and a creamy texture when blended.
- 1 medium onion, diced – Adds a savory base to the chili.
- 3 cloves garlic, minced – For a rich, aromatic foundation.
- 2 cans (15 oz each) white beans, drained and rinsed – Great for adding heartiness and texture.
- 1 can (4 oz) diced green chilies – For a little kick. Adjust according to your spice tolerance.
- 4 cups chicken broth – The base of your chili. If you want it thicker, reduce the amount of broth slightly.
- 1 cup heavy cream – Adds richness without being too heavy.
- 1 teaspoon ground cumin – For that earthy, warm flavor.
- 1 teaspoon chili powder – Adds depth and heat.
- 1 teaspoon smoked paprika – Gives the chili a nice smoky flavor.
- Salt and pepper to taste – Essential for seasoning the chili perfectly.
- 1 tablespoon fresh cilantro, chopped – For garnish. Adds freshness to balance the richness of the chili.
- Optional toppings: Shredded cheese, sour cream, avocado slices, tortilla chips, or chopped green onions.
Instructions
- Prepare the Ingredients:
- Peel and cube the butternut squash. This can take a little time, so use a sharp knife and be careful! Once cubed, set it aside.
- Dice the chicken breast or thighs into bite-sized pieces. If you’re using chicken thighs, make sure to trim off any excess fat.
- Dice the onion and mince the garlic. Set these aside as well.
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the diced chicken and season with a pinch of salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add a bit more olive oil if needed and sauté the diced onion over medium heat for about 3 minutes, until softened.
- Add the garlic and cook for an additional minute until fragrant.
- Cook the Squash:
- Add the cubed butternut squash to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally. The squash will start to soften, but don’t worry if it’s not fully cooked through yet—we’ll blend it later.
- Add the Broth and Beans:
- Pour in the chicken broth, stirring to combine all the ingredients.
- Add the white beans and green chilies. Bring the mixture to a simmer and let it cook for 15-20 minutes until the butternut squash is tender.
- Blend the Chili:
- Once the squash is tender, use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender in batches.
- Blend until the chili reaches a creamy, velvety texture. You may want to leave a few chunks for added texture—totally up to you!
- Add the Cream and Chicken:
- Stir in the heavy cream to give the chili that rich, creamy texture.
- Return the cooked chicken to the pot, mixing well. Let the chili simmer for another 5-10 minutes to meld the flavors together.
- Adjust the Seasoning:
- Taste the chili and adjust the seasoning as needed. If you want more spice, add a pinch of cayenne pepper. If you prefer a sweeter chili, add a bit more cumin.
- Serve and Garnish:
- Ladle the chili into bowls and garnish with fresh cilantro. Add any other toppings you love, like shredded cheese, avocado, or sour cream. Serve with tortilla chips on the side for a bit of crunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g