Name: High Protein Butternut Squash Chicken Chili
Cook time: 1 h
Total time: 1 h
Ingredients: 1.5 lbs ground chicken (or shredded cooked chicken breast); 4 cups butternut squash, peeled and cubed into 1/2-inch pieces; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 bell pepper (red or orange), diced; 1 can (15 oz) black beans, rinsed and drained; 1 can (14.5 oz) fire-roasted diced tomatoes; 3 cups low-sodium chicken broth; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cinnamon (the secret ingredient!); Salt and pepper to taste; 1 tablespoon olive oil; Optional toppings: Greek yogurt, avocado, cilantro, lime wedges

Ingredients

Scale

1.5 lbs ground chicken (or shredded cooked chicken breast)
4 cups butternut squash, peeled and cubed into 1/2-inch pieces
1 large yellow onion, diced
3 cloves garlic, minced
1 bell pepper (red or orange), diced
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes
3 cups low-sodium chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cinnamon (the secret ingredient!)
Salt and pepper to taste
1 tablespoon olive oil
Optional toppings: Greek yogurt, avocado, cilantro, lime wedges

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Instructions

Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
Brown the Protein: Add the ground chicken to the pot. Use a wooden spoon to break the meat into small crumbles. Cook the chicken until it is no longer pink and is fully browned. If you are using pre-cooked shredded chicken, you can skip the browning process and simply move to the next step after sautéing the vegetables.
Season and Simmer: Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Ensure the meat and vegetables are well-coated in the spices. Add the cubed butternut squash, black beans, diced tomatoes (with their juices), and chicken broth. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. The chili is ready when the butternut squash is fork-tender.
Final Thickening and Plating: For a thicker chili, take a potato masher or the back of a spoon and gently crush a few pieces of the butternut squash directly in the pot. This releases the starch and creates a creamier consistency. Give it a final stir and taste for seasoning. Ladle the chili into deep bowls and top with a dollop of Greek yogurt for extra protein, fresh avocado slices, and a sprinkle of cilantro.

Cook Time: 60 minutes