Easy One Pot Meal Recipe — Butternut Squash Chicken Chili

What is better when the weather turns brisk than a hearty chili? Make it quick, easy and healthy with some simple meal prep and have dinner on the table in 45 minutes or less!

Ingredients:

1 medium butternut squash peeled and chopped into 1-in cubes
1 medium yellow onion coarsely chopped
1 red bell pepper de-seeded and chopped into bite-sized pieces
1 lb. shredded chicken or ground chicken
1 (28 oz.) can diced fire-roasted tomatoes
2 (15 oz.) cans rinsed black beans, unseasoned
3 cups chicken broth 1 teaspoon kosher salt
1-2 tablespoons minced garlic
1 ½ tablespoon chili powder
½ tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon oregano
2 tablespoons olive oil
Chopped green onions (optional)
Avocado (optional)
Cheese of choice (optional)

Pre-Prep:

Use your fridge to save time. Just a little bit of meal prep will make dinnertime go much faster with these few simple tips!
Pre-cook your protein. For this recipe, cook and shred your chicken 3-4 days before you make your chili. In a stock pot, add chicken and water. Bring to a boil and then move to medium heat to simmer for about 15 minutes. After chicken has cooled, shred with a fork. If shredded chicken is not your speed, try ground chicken! Sauté over medium heat for 10-15 minutes until all pinkness is gone and remove from grease.
Wash and prepare your vegetables in advance. Once peeled, de-seeded and cut into chunks, the butternut squash will last 2-5 days in your refrigerator. Chopped onion will last up to a week and chopped bell pepper is good for 2-3 days in the fridge.
Pre-mix your spices in large batches. You can use it for this recipe and in the future for any other chili or soup you might whip up.
Pre-peel the skin off of garlic cloves. Store them in an airtight container in the fridge so they will be at the ready for mincing.

Directions:

In a Dutch oven, heat olive oil on medium. Add coarsely chopped onion and sauté until translucent.
Add your pre-cooked chicken, spices, canned tomatoes, rinsed black beans, chicken broth and chopped bell pepper. Cover and simmer for 15 minutes.
Add butternut squash chunks and simmer for an additional 15 minutes.
Serve topped with green onion, avocado chunks and/or your cheese of choice! White cheddar pairs nicely, or if you’re looking for a little more heat shredded pepper jack would also be a nice addition.
An easy, customizable, delicious fall meal in under 45 minutes!
Switch it up — add ground turkey instead of chicken, or sweet potatoes instead of butternut squash. It’s easy and your family will love it!
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Easy One Pot Chicken Recipes - Butternut Squash Chicken Chili

What is better when the weather turns brisk than a hearty chili? This one pot chicken recipe has it all. Butternut Squash Chili is the one pot meal recipe you’ve been looking for. Make it quick, easy and healthy with some simple meal prep and have dinner on the table in 45 minutes.

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