Tender chunks of Chicken cook together with Chili Spices, Vegetables and Tomatoes – all stewed together. Roasted Honeynut Squash is added for thickness and flavor. You will love this Chicken Chili & Vegetable Revamp – for its rich flavor and complementary ingredients!
REVAMPED with LOTS of Vegetables and Mashed Butternut Squash!
Deep COLOR – Deep FLAVOR
What’s to ♥️ about this Chili:
CHILI POWDER (my recipe) was created to add a deep-smoky, spicy aura to many of your meals with a well-rounded flavor.
- Recipe is EASIER to flavor with Chile Powder, then soaking dried chiles (draining and chopping)
- There are some fabulous Chili Powders to purchase in shops and online!
WHAT TO BUY: one without salt. Morton & Bassett Chili Powder Seasoning contains: Paprika, cumin, cayenne pepper, garlic, parsley, oregano and black pepper… All important for flavor! - I do love asking Smoky Chili elements: I have added chipotle chiles (canned) with adobe sauce – lends a deep smokiness and packed with heat! Chipotle POWDER is also a great way to add the smokey essence too.
- Go Further: I use many dried chiles (toast them, soak then chop) anchos, moritas, mulato and quajillos. Check the Scoville Scale ( measurement of spiciness.) Can opt for these in Chili – adding Cumin and Oregano!
- I’m adding Chickpeas in the recipe (beans are difficult for me to digest) – add your favorite drained canned been if you like.
Some NOTES:
- Chickpeas added for extra protein & fiber.
- Poblano Chiles: Love… spicier than green peppers (widely available!)
- Plum Tomatoes: I’m using my homegrown! I blanched, peeled then chopped.
– can use canned chopped tomatoes. - Roasted Winter Squash ~ see below
A well-rounded blend with four different chilies and spices that’s nice and smoky and perfectly blended with a good kick, but not fiery hot.
Karen’s Smoky Chili Seasoning & Rub – Essential Seasonings for Chili
(or use a good quality Chili Powder)
- Chili Powder (read more about chili powder below.) Try my: Karen’s Smoky Chili Seasoning & Rub
- Chipotle Chile in Adobo Sauce (from can)
- Chopped Garlic
- Sea Salt
Added to the Chili for texture and FLAVOR!
While you prep the ingredients:
Simply roast the squash 30 minutes; remove skin – will peel off easily when warm!
Mash with the side of a knife – creamy, with a little texture. Fold into the Chili after 30 minutes of its cooking time.
Yes, you can use your favorite winter squash too.
STEP 1:
Prep Ingredients
- First, cut your winter squash in half horizontally – roast for 30 minutes. Peel and mash with the side of your knife. Will use 1 1/2 cups to be added to the Chili
- Cube Vegetables, Cube Chicken Thighs.
STEP 2:
In a dutch oven – add oil and sauté Chicken Cubes. Cook until a touch golden, sprinkle with 1 t. Chili Powder, remove to a plate.
When cooked together with the other ingredients in the dutch oven at a simmer, becomes extremely tender!
STEP 3:
Add onions, poblano peppers, vegetables and garlic to the pot, cook 4 minutes.
STEP 4:
Add Chicken Broth (this will pick up all the flavorful brown bits), 4 teaspoons Chili Powder, tomato paste, chopped tomatoes, chipotle chiles and adobo sauce and chickpeas. Give a big stir – COVER: cook 30 minutes at a LOW simmer.
STEP 5:
Add the mashed Winter Squash to the pot. Any leftover can be cubed and added as a garnish!
Garnish the Chicken Chili:
Garnishes:
- A dollop of Sour Cream or Greek Yogurt
- Thin slices of Jalapeño
- Shredded Sharp Cheddar Cheese
- Chopped Cilantro or Parsley
ALL THE TIPS!
What really makes Chicken & Winter Squash Chili Revamp so Wonderful?
- Its rich flavor and mixture of complementary ingredients.
- It is balanced, savory and rich without having much fat and generally low in calories (lots of veggies!)
- Melt-in-your-mouth chunks of chicken plus textural contrast
- Winter squash thickens and enriches the flavor profile… love that!
- Smoky satisfying flavor – medium spicy. (HINT: Add more chipotle chiles for a spicier taste.)
- Cook the winter squash as you prep ingredients.
- Remember to SIMMER Covered! Do not let boil. Chicken will be sooo tender!
- Can use other veggies too – there are 2 3/4 cups of vegetables in the recipe… + winter squash.
Enjoy a great bowl of Chili!! If you have extra, freeze for another meal.
Karen
Fabulous Served with Cornbread!!
SEE: Karen’s All American Cornbread and Karen’s Cornbread Loaf with Jalapeño
See my RECIPE LOCATOR: Find the Perfect Recipe!
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Chicken & Winter Squash Chili Revamp
Equipment
- 1 large dutch oven
Ingredients
- 1 small – medium honeynut squash , about 8" (will roast halved) Can use your favorite winter squash
- 2 tablespoons neutral oil, (such as expeller pressed safflower oil)
- 1 1/2 pounds boneless and skinless chicken thighs , to be cubed; about 5 large ones; to be cubed
- 5 teaspoons Chili Powder*
- 1 1/2 cups onion , (one large) 1/2 " dice
- 1 cup Poblano Pepper*, (one large) 1/2 " dice
- 2 3/4 cups mixed vegetables , 1/2 " dice, I use orange and yellow carrots, zucchini and summer squash (see photo)
- 1 tablespoon garlic , peeled and coarsely chopped
- 1 1/4 cups chicken broth, I use homemade
- 3 tablespoons tomato paste
- 2 cups chopped tomatoes, 1/2 " dice (Skins off: seeded (Can use canned chopped tomatoes)
- 1/2 medium chopped chipotle chile , (canned with 1 teaspoon adobo sauce)
- 1 cup cooked chickpeas , Or, use your favorite cooked bean
- 1 teaspoon sea salt
- 2 teaspoons fresh lime juice
Garnishes Possibilities: Shredded Sharp Cheddar Cheese, thin slices Jalapeño, Sour Cream or Yogurt, Chopped Cilantro or Parsley and Lime Slices
Instructions
Roast Honeynut Squash:
- (Can use Butternut Squash) Preheat oven to 400 degrees. Cut squash in half lengthwise. Place on a lightly oiled parchment lined pan. Cook for 30 minutes, the bottom will be lightly golden, set aside. Peel skin of when cool enough to handle.
Make Chili:
- Add 1 1/2 tablespoons of oil to a large dutch oven, raise heat to medium-high. When warm, add chicken cubes and a dash of salt and pepper. Cook, stirring from time to time until cooked through and just starting to color; remove to a plate.Add remaining 1/2 T. oil, then onions, poblano peppers, vegetables and garlic. Stir then cook at medium heat for 4 minutes.
- Add 1 1/4 cups chicken broth, remaining 4 teaspoons Chili Powder, tomato paste, chopped tomatoes, chipotle chiles and adobo sauce and chickpeas. Give a big stir, (this will pick up all the flavorful brown bits) cover and cook at a SIMMER for 30 minutes.
- Uncover the chili, give a big stir (will look brothy.)Mash 1 1/2 cups of the winter squash on a cutting board with the side of a chef's knife. A little texture is ok. Add to the pot, stir in. Cover and simmer 20 minutes.
- Add lime juice. Taste the chilI! I used no salt chicken broth – adjust seasonings.
Garnishing & Serving the Chili:
- Spoon into bowls. Garnish with a dollop of sour cream or yogurt, top with slices of jalapeño, shredded sharp cheddar cheese and sprinkle with cilantro or parsley. Can add a few cubes of winter squash here, extra from roasting.
Notes
One without salt (example): Morton & Bassett Chili Powder Seasoning
ADD Oregano and Cumin! I use my recipe: Karen’s Smoky Chili Seasoning & Rub *Poblano Pepper: Love – spicier than green peppers (widely available!) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
