#Recipe: Chicken & Butternut Squash White Chili

by Melissa on October 2, 2013

Hey guys! You caught me. I slacked…again…on the blog front. Sigh.

What many of you noticed, and I’m so sorry I didn’t get back to some of you, was the password-protected post I published. I apologize for not giving you all a heads up, but I’ve decided that, on occasion, I’m going to post a protected post that only close friends and family can access. I’m not really sure how to explain it other than that there are some things I just need to say that I don’t want flying around the public. :)

Today, though, I have a recipe for you! (It’s been a while, I know.) I made a white chili about a week or so ago, and it ended up delicious. I haven’t done much experimenting with butternut squash, aside from roasting it and adding it to recipes like this one. (Which, I might add, you need to try. Today.) So, I decided to add it to a white chili. Let’s just say I got the stink eye from my husband when I explained what was in the chili…and then I got the wide-eyed thumbs up upon consumption. Haha.

Try it. Let me know what you think. (And I’m totally going against everyone else in WIAW and didn’t use the spooky treat badge. Ooops! Maybe I’ll work on that one later. For now, I’m more concerned with trying to figure out tasty breakfasts. I’m so sick of oatmeal. I know. I just broke the #1 rule of healthy living, didn’t I? lol)

Chicken & Butternut Squash White Chili

Chicken & Butternut Squash White Chili

Ingredients

  • 36 oz. water
  • 24 oz. chicken broth or stock
  • 1-2 pounds of boneless, skinless chicken breast (depending on how meaty you like your chili)
  • 1 15 oz. can of chili beans
  • 1 15 oz. can of northern beans
  • 2 C. fresh spinach
  • 2 C. butternut squash, diced
  • 4 Tbs. chili powder (or more if you want more kick)
  • 1 tsp. cinnamon
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 2 tsp. garlic salt

Instructions

  1. In a crock pot, cover the chicken breasts with the broth/stock and water, and cook on high for 2 hours.
  2. Using two forks, pull apart the chicken. Add the chicken back to the stock, and add the spices, beans, and butternut squash.
  3. Cook for one more hour, and add the spinach. Cook for another hour on high.
  4. (Approximate cook times can be manipulated depending on your needs! :) )
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{ 4 comments… read them below or add one }

Jolene October 2, 2013 at 12:23 pm

Holy yum, I must make this. MUST!! this looks delish. I love butternut!

PS re protected post, I totally understand. I’ll email you for a password…meant to, but slipped my mind, been quite a week or two.xoxox
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Ja @Ja on the RUN October 2, 2013 at 4:28 pm

This is soooo perfect right now. it’s been raining and cold the past few days here in OHIO. A chili would be sooo good right now! :)
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Juli @1000lovelythings October 4, 2013 at 5:19 am

What a fabulous recipe :-)
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Liz @ The Girl on Fire Now October 4, 2013 at 4:22 pm

Looks amazing!
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