Rotisserie chicken helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor.
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
How to Make It
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.
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.
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.
Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.
I have used leftover turkey also with this recipe. Love the butternut squash-usually put more like 3 cups of it when making. Made it last night with grilled chicken breasts and accompanied by corn muffins.
I made this for my family tonight and everyone loved it! I did a quarter of the jalapeño and red pepper flakes as my 4 yr old is sensitive to the heat of these. Other then that, followed the recipe. The cilantro mix at the end makes this recipe amazing!
Squash never browned, even given more time--it just got mushy and oily. Also, adding 3 cups of chicken quickly turned this into "chicken with a mildly spicy broth". Not worth the "fast" time it takes to make.
So good!!! I shared with some tired teachers today and they raved about it. I didn't bother with the jalapeno and cut way back on the crushed red pepper but it still had a delicious, full flavor to it. My squash didn't brown like the photo but it cooked perfectly and held together at the end. One other thing...I added the cilantro and the lime zest to the entire pot after the chili had cooled a bit and it kept it nice and green. This recipe is a keeper.
My family loved this. I followed the recipe almost exactly and it was not soupy. I did cook it longer at the end since I wanted the squash to be soft. Instead of the cilantro mixture (can't stand cilantro) I grated some lime rind and added to sour cream along with lime juice. Made a fun topping.
I've tried chicken chilis a few times before and my boyfriend and I have never really been crazy about them, but we both really liked this one. The level of spice was nice (although I did add a little apple/chipotle hot sauce for a little more) and mashing some of the beans gave it a nice hearty texture. The lime/cilantro topping really gave a nice balance to the dish - definitely don't skip it!
This is pretty quick to make and quite tasty! Feel free to add a little more stock, squash and chicken if you want it to go further. The others are right, don't skip the cilantro/lime/garlic garnish. It gives it a lil kick!
Nice but nothing great. Family thought it was ok but not their favorite CL chili. I'd make it again because I liked the consistency with the mashed beans and loved the squash. The topping is crucial too so don't skip it!
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