Photo: Iain Bagwell; Styling: Thom Driver
Hands-on Time
25 Mins
Total Time
30 Mins
Serves 6 (serving size: about 1 1/2 cups)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews


December 10, 2017
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.

Perfect fall meal

September 21, 2015
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!

Great flavor...too spicy

October 15, 2015
This was a fun alternative to traditional chicken chilis. I followed the recipe for the jalapeno and red pepper flakes. I would skip the pepper flakes in the future.

Something must be wrong with this recipe

October 15, 2015
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.


October 16, 2015
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.

Great way to use butternut squash

October 16, 2015
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. 

Nice way to switch up chili!

October 28, 2015
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!


November 07, 2015
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!

3 1/2 stars

November 10, 2015
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!