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Black Bean and Butternut Squash Chili with Crispy Shredded Chicken

Black Bean and Butternut Squash Chili with Crispy Shredded Chicken

This chicken chili with butternut squash is both tasty and healthy! A protein packed dinner your whole family will love. 

Course Main Course, Main Dish
Cuisine American
Keyword black bean chili, butternut squash chili, chicken chili
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 12 servings
Calories 307 kcal
Author Betsy Life

Ingredients

  • 1/4 cup olive oil divided.
  • 3 onions chopped
  • 4 cloves garlic minced
  • 2 jalapeños seeded and minced
  • 4 15 oz. cans black beans rinsed and drained
  • 2 14.5 oz. cans diced fire-roasted tomatoes
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 4 cups butternut squash about 2 lb., peeled, seeded and cut into 1/2-inch dice
  • Salt and pepper
  • 2 cups shredded cooked chicken

Instructions

  1. Warm 2 tablespoons oil in a large stock pot over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add jalapeños; sauté until tender, about 3 minutes.
  2. Stir in beans, tomatoes, chili powder, cumin and oregano. Add squash. Cover and bring to a boil. Reduce heat to low and simmer for 1-2 hours until squash becomes tender.
  3. Meanwhile, heat remaining olive oil in a large skillet. Add shredded chicken in an even layer. Cook until chicken becomes crispy on one side. Remove from heat.
  4. Season chili with salt and pepper. Top with crispy chicken and serve with sour cream, salsa and other accompaniments, if desired.
Nutrition Facts
Black Bean and Butternut Squash Chili with Crispy Shredded Chicken
Amount Per Serving (1 g)
Calories 307 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 771mg32%
Carbohydrates 44g15%
Sugar 5g6%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.