Chicken & Winter Squash Chili Revamp
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!
Servings: 6 large servings, or 8 smaller ones
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
*Chili Powder: If purchasing
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.
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
Calories: 303kcal | Carbohydrates: 25g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 754mg | Potassium: 961mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10657IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 3mg