Butternut Squash Chicken And White Bean Chili Food

BUTTERNUT WHITE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
• Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
• After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you'd like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
• Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
• Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.

EASY WHITE BEAN CHICKEN CHILI WITH BUTTERNUT SQUASH

Steps:

• Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth. Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
• Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.

BUTTERNUT SQUASH, CHICKEN, AND WHITE BEAN CHILI

Steps:

• Heat oil in a large heavy pot over medium high flame. Add ground chicken and saute for a few minutes to brown, breaking up with a wooden spoon as you go. While chicken is browning grate onion on a large box grater and mince garlic. After chicken has browned for a few minutes and pink is mostly gone, add onion and garlic. Continue to saute for another 3 minutes. While chicken is working, peel squash and discard seeds. Cut into bite sized pieces that would fit on a spoon, no bigger than 1 inch by 1 inch. You should have about 4 cups of diced squash when done. To the chicken add the chili powder, cumin, and cinnamon along with some salt and pepper. Saute for another two minutes, stirring everything to combine. Rinse and drain beans then add them to the pot along with diced squash and chicken broth. Bring pot to a boil. Mince sage leaves and chop cilantro. Stir herbs into boiling chili with some additional salt and pepper. Reduce heat to a simmer. Cover with a lid and let simmer for about 15 minutes. Remove from heat and stir in butter. Add additional salt and pepper to taste.

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
• Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
• Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
• Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

CHICKEN BUTTERNUT CHILI

Steps:

• In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.