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Chicken and Squash Chili
Chicken and Squash Chili
Ingredients
- 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
Instructions
- 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
