Chicken Butternut Chili Recipe

Chicken Butternut Chili Recipe
Chicken Butternut Chili Recipe photo by Taste of Home
Publisher Photo

Chicken Butternut Chili Recipe

Be the first to add a review
Publisher Photo
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. —Courtney Stultz, Weir, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1 tablespoon canola oil
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed peeled butternut squash
  • 1 medium tomato, chopped
  • 2 tablespoons tomato paste
  • 1 envelope reduced-sodium chili seasoning mix
  • 2 cups chicken stock
  • 1 cup cubed cooked chicken breast
  • Chopped fresh cilantro

Directions

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.
Yield: 4 servings.
Originally published as Chicken Butternut Chili in Healthy Cooking Annual Recipes Annual 2017, p25

Nutritional Facts

1-1/4 cups: 201 calories, 5g fat (1g saturated fat), 27mg cholesterol, 591mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 1 tablespoon canola oil
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed peeled butternut squash
  • 1 medium tomato, chopped
  • 2 tablespoons tomato paste
  • 1 envelope reduced-sodium chili seasoning mix
  • 2 cups chicken stock
  • 1 cup cubed cooked chicken breast
  • Chopped fresh cilantro
  1. In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes.
  2. 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.
    Yield: 4 servings.
Originally published as Chicken Butternut Chili in Healthy Cooking Annual Recipes Annual 2017, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Butternut Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review