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White Chili with Butternut Squash

  • Author: Marty Boyd
  • Yield: 6 1x


  • 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
  • 3/4 teaspoon kosher salt
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with cilantro and tortilla strips.


You can use left over turkey intros recipe in place of the rotisserie chicken .