Meal Plan


Butternut Squash Chicken Chili
Prep time
15 Min
Cook time
60 Min
Total time
1 H & 15 M

Butternut Squash Chicken Chili

On a cold winter night, a warm bowl of chili, warms the soul and packs plenty of flavor. I like spice so I left the seeds in the jalapeños. You can remove them or if you are not a fan of spice, leave them out. The nutritional yeast adds a nice flavor, but it is not necessary.



  1. 1.  If your chicken needs to be cooked, before shredding, do this.  Poach chicken -put chicken in a large pot, fill with water to 1/2 inch above chicken.  Bring to a boil.  Reduce to a simmer and cook for about 15 minutes (or a thermometer reads 165 degrees).
  2. 2.  Heat a large dutch oven or pot over medium heat, add avocado oil.  Add the butternut squash and sprinkle with sea salt and black pepper.  Saute, stirring occasionally for about 8 minutes, until just beginning to brown and soften.
  3. 3.  Add the diced onion and saute for about a minute until translucent.  Add garlic, peppers, and spices.  Stir and saute for about 5 minutes, until fragrant and softened. 
  4. 4.  Add in the green chiles and broth.  Stir and bring to a boil.  Reduce to a simmer for 45 minutes.  Stir in chicken, nutritional yeast, cilantro and lime juice and allow to simmer for 5 minutes.  Season with salt and pepper, if desired.  
Created using The Recipes Generator


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