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Chicken and Squash Chili

Total Time: 2 hours
Course Dinner, Soups
Servings 6 servings


  • olive oil
  • 1.5 pounds chicken breast, cut into cubes
  • 1 large onion, diced
  • 3 jalapenos, diced and seeds removed
  • 5 cloves garlic, minced
  • 28 oz can crushed tomato
  • 14 oz can petite diced tomato
  • 1 quart beef or chicken stock
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1/4 tsp clove
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 small butternut squash, peeled and cut into cubes
  • 14 oz can black beans, strained and rinsed
  • 14 oz can great Northern beans, strained and rinsed
  • salt and pepper


  • Preheat a large heavy bottom pot over medium high heat with a little olive oil. Add in the chicken, onions, and jalapenos and cook about 5 minutes to brown slightly. Season with salt and pepper.
  • Add in the garlic and cook 2 minutes.
  • Add in both tomato cans, the stock, the spices, vinegar, and honey. Season with salt and pepper. Stir to combine, cover, and simmer for 30 minutes.
  • Add in the squash next, cover, and cook 30 minutes.
  • Add in the beans, cover and cook another 30 minutes.
  • Check the squash and see if it is tender enough for a fork to slide in with little resistance. Taste and adjust seasonings to personal tastes. Serve with your favorite chili garnishes

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