Chicken Butternut Chili Food

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 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.

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.

BUTTERNUT CHILLI

Steps:

• If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
• Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
• Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

PEANUT BUTTER-CHILI CHICKEN

Steps:

• Sprinkle salt and pepper over chicken.
• Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
• Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
• Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
• Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
• Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.