Looking for a fast, easy, and healthy chili? White Chili with Butternut Squash is your new go to chili!
With the holiday rush over, and looking forward to the New Year, how about a jump start to those New Year’s resolutions?
White Chili with Butternut Squash is a healthy version of chili that is sure to please. Plus, it’s super duper easy.
One of the greatest things these days is that you can get almost everything ready to go at your local grocery store. Veggies already washed and cut. I don’t know if you have ever tried to peel and cut a butternut squash but……lets just say it’s a test of wills…….will I cut my finger off, will I be able to get the cubes cut even, will this mess ever end…..you get my drift. Do yourself a favor and get the squash precut!
The other ingredients can also be purchased precut, but they are all much easier to cut than the squash.
I can never sing the praises of the deli rotisserie chicken. Their versatility is unsurpassed! The deli at my local Kroger has awesome organic rotisserie chickens. They make a great meal paired with a salad or some veggies, but they can be added to soups, casseroles, and yes, even chili with little effort on your part.
Onions, red pepper for color, cumin, and oregano for that “chili” taste, and some red pepper flakes for heat, and cannellini beans, round out the flavors and color for this chili.
The rest is…..as promised is super duper easy. Brown, simmer serve.
Top with a little cilantro for color, and tortilla strips for crunch. White Chili with Butternut Squash is your new go to healthy chili for the New Year!
- 3 tablespoons coconut oil, divided
- 2 cups cubed peeled butternut squash
- 2 tablespoons minced garlic, divided
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 3 cups unsalted chicken stock
- 2 (14.5-ounce) cans cannellini beans, rinsed, drained, and divided
- 3 cups shredded skinless, boneless rotisserie chicken breast
- 3 tablespoons finely chopped cilantro leaves
- Tortilla Strip for garnish
- Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.
- Add garlic, onion, and next 7 ingredients to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.
- Place 1 can beans in a bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 can beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.
- Garnish with cilantro and tortilla strips.