Butternut Squash Chicken Chili

Share this post

Butternut Squash Chicken Chili — a slightly sweet and smoky chili with a surprising ingredient (but not really, it’s in the title of the recipe!). 

A few weeks ago, Wes and I were invited to spend the weekend at Saybrook Point Inn and Spa. While we were in Old Saybrook, they were having a Chili Fest. Any kind of chili you could think of was represented. We sampled at least 20 different kinds. Delicious chilis and lots of money raised for local charities. It doesn’t get much better than that.

The Turkey Chili from Fresh Salt was in my top 3. It came in 2nd, so I wasn’t the only one that loved this chili. I asked to have the recipe, and they were gracious enough to share it with me. I was surprised to find that it had roasted butternut squash in it. I didn’t even notice when I sampled it, I just really liked it. This chili has a smoky sweet thing going on. I ate this every day for lunch and was really sad when it was gone.

Ingredients //

• 2 tbsp Canola or olive oil
• 1 cup butternut squash, cubed
• 1 tbsp pure maple syrup
• 1 tbsp honey
• 1 tsp Cajun seasoning
• salt and pepper
• 1 onion, diced
• 1 red bell pepper, diced
• 1 seeded jalapeño, finely minced
• 1 poblano pepper, finely minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 lb chicken breast (cooked and shredded)
• 1 tbsp canned chipotle peppers in adobo sauce
• 1 tbsp brown sugar
• 1 can diced tomato in juice
• 2 cups chicken stock
• 1 cup frozen or fresh corn
• 1 small can black beans, rinsed and drained
• 1 small can white beans, rinsed and drained

For serving:

• tortilla chips
• sour cream
• shredded cheddar cheese
• thinly sliced green onions

How To Make // The Steps

Step 1: Preheat oven to 350°. Line a baking sheet with foil.

Step 2: Toss butternut squash with 1 tablespoon of oil, maple syrup, honey, Cajun seasoning, salt and pepper. Spread evenly on baking sheet. Roast for 25-30 minutes or until squash is tender.

Step 3: Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of oil. Saute onion, red pepper, jalapeño, and poblano peppers until soft, about 5 minutes. Add chili powder and cumin. Cook for an additional minute.

Step 4: Add roasted butternut squash, cooked chicken, chipotle, brown sugar, canned tomatoes, chicken stock, corn, and beans. Season with salt and pepper. Reduce heat to low and simmer for 45 minutes. Add more stock if needed.

Step 5: Ladle into bowls and serve with tortilla chips, sour cream, shredded cheddar cheese, and green onions.

FAQs //

How To Store Butternut Squash Chicken Chili //

You can keep Butternut Squash Chicken Chili in an airtight container in the fridge for up to 4 days. You can then warm it on the stove on medium heat until the desired temperature is attained. You can also microwave it. Just stir it every 30 seconds until you’re happy with it. You can also freeze it for up to 3 months. When it comes time to eat it again, let it thaw in the fridge overnight before warming it up.