Fall Chicken Chili (With Beans and Butternut Squash)

Interesting combo, right?!  But stinking hearty, filling, and ooooooooh so delicious!  I actually made this months ago, but didn’t get a chance to post it until butternut squash was out of season.  So I have been waiting for SO long to post this bad boy!!  Well guess what folks?!  Butternut squash is back in the produce section!  And there is a chill in the air (as much as I hate to admit it), which makes it the perfect time to revisit this beauty.  Are you ready?!  I’m ready!!  Let’s do this!!

This is adapted from a lovely book my sweet brother and sister-in-law got me for my birthday!!  It’s called The Everything Gluten-Free Slow Cooker Cookbook!  Check it out, there are countless wonderful recipes in it!!

 

So, here’s what you need:

  • 3 Tbsp Coconut Oil
  • 1 Onion, Chopped
  • 6 Cloves Garlic, minced
  • 3 Tbsp Chili Powder
  • 2 tsp cumin
  • 1 Butternut squash, peeled, cooked, and cubed (I’ll give you some help with that if you need)  Alternately, I believe you can purchase pre cubed (possibly pre cooked?) winter squash.  That works too!
  • 2 1/2 C White or Black Beans, Simmered until starting to soften (Or from a can if you want.  I am a firm believer in dried beans :D)
  • 5 Cups Chicken Broth
  • 1 (14 oz) can diced tomatoes in juice
  • Fresh Ground Sea Salt and Black Pepper
  • 2 Lg Chicken Breasts
  • 1 Small Can Diced Green Chiles

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees F.
  2. Prep your squash:
  3. This step is optional.  Butternut squash can be very difficult to cut through, so I read somewhere if you pierce it and microwave it for a few minutes, it helps it become more tender and easier to slice into.  I opted to try that way, but if you have more muscles you can skip that step 😉
  4. Chop of the ends and cut it in half to make it more manageable.
  5. Using a vegetable peeler, peel down until the white is gone and you are left with orange flesh.  It may take a few swipes on each spot because winter squash has very thick skin.
  6. Cut open and remove seeds, then cut into cubes!!
  7. Toss with a little olive oil, salt, and pepper and roast in preheated oven for about 20 minutes, until starting to soften and brown.  They are going in to a crock pot to simmer so they don’t have to be completely tender.
  8. While you are waiting for your squash, melt 2 Tbsp of Coconut Oil in a cast iron skillet over medium-high heat.  Add in your chicken breasts (after you salt and pepper them lightly) and sear 2-3 minutes per side, just so you get a good dark brown color.
  9. Toss them into the bottom of a 6-quart crock pot.
  10. Melt the other Tbsp of Coconut Oil into the cast iron skillet and turn down to medium.  Add onion and sauté about 3 minutes, stirring so that you scrape up the bits of browned chicken off the bottom of the skillet.  Add the minced garlic and cook another minute or so.
  11. Add the chili powder and cumin and stir until combined and the smell of the seasonings is released.
  12. Dump onion mixture on top of the chicken breasts.
  13. Add squash, beans, chicken broth, salt, pepper, and tomatoes to crock pot.  Cover and cook, preferably on low for 8 hours.
  14. After 8 hours, fish out the chicken breasts and remove them to a plate.  Shred with two forks and stir back into the chili so everything is evenly combined.

 

Preheat your oven to 400 degrees F.

Black Bean Squash Chili 1This step is optional.  Butternut squash can be very difficult to cut through, so I read somewhere if you pierce it and microwave it for a few minutes, it helps it become more tender and easier to slice into.  I opted to try that way, but if you have more muscles you can skip that step 😉

Black Bean Squash Chili 2Chop of the ends and cut it in half to make it more manageable.

Black Bean Squash Chili 3Using a vegetable peeler, peel down until the white is gone and you are left with orange flesh.  It may take a few swipes on each spot because winter squash has very thick skin.

Black Bean Squash Chili 4Cut open and remove seeds, then cut into cubes!!

Black Bean Squash Chili 5See?  Pretty little cubes!!!

Black Bean Squash Chili 6Toss with a little olive oil, salt, and pepper and roast in preheated oven for about 20 minutes, until starting to soften and brown.  They are going in to a crock pot to simmer so they don’t have to be completely tender.

Black Bean Squash Chili 7While you are waiting for your squash, melt 2 Tbsp of Coconut Oil in a cast iron skillet over medium-high heat.  Add in your chicken breasts (after you salt and pepper them lightly) and sear 2-3 minutes per side, just so you get a good dark brown color.

Black Bean Squash Chili 10Toss them into the bottom of a 6-quart crock pot.

Black Bean Squash Chili 8Melt the other Tbsp of Coconut Oil into the cast iron skillet and turn down to medium.  Add onion and sauté about 3 minutes, stirring so that you scrape up the bits of browned chicken off the bottom of the skillet.  Add the minced garlic and cook another minute or so.

Black Bean Squash Chili 9Add the chili powder and cumin and stir until combined and the smell of the seasonings is released.

Black Bean Squash Chili 11Dump onion mixture on top of the chicken breasts.

Black Bean Squash Chili 12Add squash, beans, chicken broth, salt, pepper, and tomatoes to crock pot.  Cover and cook, preferably on low for 8 hours.

Black Bean Squash Chili 13After 8 hours, fish out the chicken breasts and remove them to a plate.  Shred with two forks and stir back into the chili so everything is evenly combined.

Black Bean Squash Chili 14Yummy in my tummy!  All the different textures in this were fantastic, and super comforting.  I could go for a bowl right now in fact, if I hadn’t just stuffed my face without Southwester Turkey Meatballs.  Yeah.  That’s a recipe you get to look forward to!!  But for now, make this gorgeous soup, curl up with a blankie…and thank me later.  😉

 

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