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Butternut Squash Chicken Chili Recipe

Butternut Squash Chicken Chili
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Looking for something cozy, healthy, and full of flavor? This Butternut Squash Chicken Chili checks all the boxes. It’s hearty, nutritious, and brings a balance of savory, sweet, and spicy to your table. Plus, it’s paleo and Whole30-friendly, making it a win for any meal—from weeknight dinners to meal prep. One pot, vibrant veggies, tender chicken, and a kick of spices.

Ingredients

Scale

Protein:

  • 1.5 lbs boneless, skinless chicken breasts (cooked and shredded)

Veggies:

  • 1 medium butternut squash (around 4 cups), cubed into bite-sized pieces
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced

Flavor Builders:

  • 2 Tbsp ghee or avocado oil
  • 4 garlic cloves, minced
  • 2 Tbsp jalapeños, finely chopped

Spices:

  • 2 tsp cumin
  • 1 tsp oregano
  • ¾ tsp chili powder
  • ¼ tsp chipotle chili powder

Liquids & Extras:

  • 1 (4 oz) can diced green chiles
  • 3 cups chicken bone broth
  • Salt and black pepper to taste

Optional Add-Ins:

  • 2 Tbsp nutritional yeast (adds a slight cheesy flavor without dairy)
  • 1 Tbsp lime juice (fresh is best!)
  • 1 Tbsp fresh cilantro, minced

Toppings:

  • Coconut cream “sour cream,” avocado slices, fresh cilantro

Instructions

  1. Prep Your Ingredients:
    If your chicken isn’t cooked, here’s an easy way: season it with salt, pepper, a pinch of garlic powder, and smoked paprika. Roast at 400°F for about 20 minutes until done. Shred it with two forks and set aside.
  2. Sauté the Squash:
    Heat the ghee or avocado oil in a large Dutch oven or pot over medium heat. Toss in the butternut squash and sprinkle with salt and pepper. Let it cook for about 5 minutes, stirring occasionally, until slightly soft and golden around the edges.
  3. Add More Veggies & Spices:
    Stir in the diced onion and cook for about 1 minute until translucent. Then, add the garlic, bell peppers, and jalapeños along with the cumin, oregano, chili powder, and chipotle chili powder. Cook for 2-3 minutes until your kitchen smells incredible.
  4. Simmer the Chili:
    Pour in the green chiles and chicken bone broth, scraping the pot to make sure everything is mixed well. Bring it to a boil, then turn the heat down to a simmer. Let it cook for around 10 minutes or until the squash is tender.
  5. Add Chicken & Finish:
    Stir in the shredded chicken, nutritional yeast (if using), lime juice, and cilantro. Simmer for another 5 minutes so the flavors can meld. Taste and adjust the seasoning if needed (a little more salt or spice, perhaps?).
  6. Serve & Garnish:
    Ladle into bowls and pile on your favorite toppings. Coconut cream “sour cream,” avocado slices, a sprinkle of cilantro, or some fresh lime juice are all great options. Bonus points if you top it with extra sliced jalapeños for a spicy kick.

Notes

Helpful Tips

  • Short on time? Sub in shredded rotisserie chicken.
  • Want deeper flavor? Roast the butternut squash at 400°F for 20 minutes before adding it to the pot.
  • Spice tweaks: Dial down the jalapeños and chipotle chili powder for a milder taste or add cayenne for extra heat.

How to Store & Reheat

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Cool the chili completely before freezing. Store in freezer-safe containers for up to 3 months.
  • Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop or in the microwave in short bursts.

Serving Ideas

This chili is satisfying on its own, but if you’re feeling extra hungry, serve it with:

  • Crusty bread or a side of cornbread
  • Tortilla chips for some crunch
  • A light side salad to balance the meal

Find it online: https://paleo.recipes/butternut-squash-chicken-chili/