Get ready to transform your dinner routine with this ridiculously delicious and insanely easy White Bean Chicken Chili with Butternut Squash! Imagine a bowl of pure comfort that's packed with tender chicken, creamy white beans, and sweet butternut squash - all simmered to perfection in a rich, aromatic broth. This isn't just another chili recipe; it's a game-changing meal that will have your family begging for seconds and your taste buds dancing with joy. Whether you're a busy home cook or a culinary novice, this recipe is about to become your new weeknight superhero!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can white beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 2 cups butternut squash, cubed
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 3-4 minutes, until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning, until the garlic is fragrant.
- Stir in the cubed butternut squash and cook for another 5 minutes, allowing the squash to soften slightly.
- Next, add the drained and rinsed white beans and the shredded cooked chicken to the pot. Stir everything together to combine.
- Pour in the chicken broth and add the cumin, stirring well to incorporate all the ingredients. Season with salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the butternut squash is tender and the flavors have melded together.
- After cooking, taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, you can mash some of the butternut squash and beans with a fork or potato masher.
- Serve the white bean chicken chili hot, garnished with your choice of toppings such as fresh cilantro, avocado, or shredded cheese, if desired.
Tips
- Prep Like a Pro: Have all your ingredients chopped and ready before you start cooking to make the process smooth and stress-free.
- Chicken Shortcut: Use rotisserie chicken or leftover roasted chicken to save time without compromising flavor.
- Squash Secrets: For easier cutting, microwave the butternut squash for 1-2 minutes to soften it slightly before cubing.
- Flavor Boost: Toast the cumin in the pot for 30 seconds before adding other ingredients to enhance its nutty, warm flavor.
- Texture Trick: Want a thicker chili? Mash some of the beans and squash against the side of the pot to create a creamier consistency.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Garnish Game: Top with fresh cilantro, a dollop of sour cream, diced avocado, or shredded cheese to add extra layers of flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 65mg
