Fast Chicken Chili with Butternut Squash

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Fast Chicken Chili with Butternut SquashRecipe

Photo: Iain Bagwell; Styling: Thom Driver

Rotisserie chicken helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor.

Serves 6 (serving size: about 1 1/2 cups)


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3 tablespoons canola oil, divided
2 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons minced garlic, divided
2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons minced jalapeño pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 cups unsalted chicken stock (such as Swanson)
2 (14.5-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
3 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons finely chopped cilantro leaves
1 teaspoon grated lime rind


Hands-on: 25 Minutes
Total: 30 Minutes

1. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.

2. Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.

3. Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.

4. Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.

Created date

August 2015

Nutritional Information

Calories 307
Fat 10.5 g
Satfat 1.2 g
Monofat 5.5 g
Polyfat 2.4 g
Protein 30 g
Carbohydrate 25 g
Fiber 6 g
Cholesterol 66 mg
Iron 2 mg
Sodium 592 mg
Calcium 96 mg