Butternut and Chicken Chili

Name: Butternut and Chicken Chili
Prep time: 15 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 1 tablespoon canola oil; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium onion, chopped; 2 cups butternut squash, cubed and peeled; 1 medium tomato, chopped; 2 tablespoons tomato paste; 1 envelope reduced-sodium chili seasoning mix; 3 cloves garlic, minced; u00bc cup chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 cups chicken stock; 1 cup cooked chicken breast, cubed; fresh cilantro, chopped (optional)

By Leslie Blythe Chicken Sautéing, Simmering

November 4, 2018

I am currently on the east coast staying with my mother. When I visit I cook several recipes for her freezer. This Butternut Squash and Chicken Chili is a perfect thing to freeze especially when it's FREEZING outside!

Prep: 15 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients

1 tablespoon canola oil

2 medium carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

2 cups butternut squash, cubed and peeled

1 medium tomato, chopped

2 tablespoons tomato paste

1 envelope reduced-sodium chili seasoning mix

3 cloves garlic, minced

¼ cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

2 cups chicken stock

1 cup cooked chicken breast, cubed

fresh cilantro, chopped (optional)

Directions

1In a large saucepan, heat oil over medium heat; sauté carrots, celery and onion until tender, 6 - 8 minutes. Stir in squash, tomato, tomato paste, chili powder, cumin, coriander and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20 - 25 minutes. Stir in chicken; heat through. Sprinkle with cilantro.

Freeze option
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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