Hearty Butternut Squash Green Chili Recipe for Comfort

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Butternut Squash Green Chili is a comforting and hearty dish that blends tender chicken thighs, sweet butternut squash, and mild green chiles in a flavorful, spiced broth. This delightful recipe comes together quickly on the stovetop and is perfect for chilly evenings when you’re craving something warm and nourishing. Not only is it packed with protein and vegetables, but it also embodies the essence of comfort food. Let’s dive into how to make this delightful meal!

Why You’ll Love This Butternut Squash Green Chili

This Butternut Squash Green Chili stands out for several reasons. First, it is a nutritious option that combines the sweet flavor of butternut squash with the warmth of spicy green chiles. Second, it is quick to prepare, making it a great weeknight dinner choice. Third, it is suitable for various diets, including gluten-free and can easily be made vegetarian or vegan. You can also enjoy various textures, thanks to the inclusion of tender chicken, beans, and vegetables. Lastly, the recipe allows for customization with your favorite toppings, ensuring everyone at the table can enjoy their own unique bowl.

Ingredients for Butternut Squash Green Chili

Gather these items:

• ½ tablespoon olive oil or avocado oil
• 6 cloves garlic, minced
• 1 large white onion, chopped
• 1 green bell pepper, diced very small
• ¼ cup diced cilantro
• 1 (4 ounce) can mild green chiles or ¼ cup freshly roasted, seeded, and chopped hatch green chile
• 4-6 cups cubed butternut squash
• 1 ½ teaspoon ground cumin
• 1 teaspoon oregano
• 4 cups (32 ounces) organic low sodium chicken broth
• 1 pound boneless skinless chicken thighs
• 1 (15 ounce) can organic corn, drained (optional, omit if paleo)
• 1 small lime, juiced
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

How to Make Butternut Squash Green Chili Step-by-Step

1. Step 1: Place a large dutch oven or heavy-bottomed pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for a few minutes until the onion turns translucent and the mixture is fragrant.
2. Step 2: Immediately stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for a few minutes to toast the spices and slightly soften the squash.
3. Step 3: Pour in the low sodium chicken broth and add the boneless skinless chicken thighs. Add the drained organic corn if using. Season with salt, freshly ground black pepper, and the juice of one small lime. Stir gently to combine all ingredients.
4. Step 4: Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for 20-30 minutes. This allows the chicken to cook through fully and the butternut squash to become tender.
5. Step 5: Using a slotted spoon, remove the cooked chicken thighs and transfer them to a cutting board. Shred the chicken finely with two forks, then return the shredded chicken back into the pot.
6. Step 6: Taste the soup and add more salt, pepper, or lime juice if desired. Serve hot, enjoying the warm and spicy flavors.

Pro Tips for the Perfect Butternut Squash Green Chili

Keep these in mind:

• Perfect for chilly evenings.
• Packed with protein and vegetables.
• Comes together quickly on the stovetop.
• For a vegetarian version, replace chicken with beans for a vegetarian butternut squash chili.
• Feel free to adjust the spice level by using different types of green chiles.

Best Ways to Serve Butternut Squash Green Chili

There are several delightful ways to serve this chili. One option is to top it with fresh cilantro, diced avocado, or shredded cheese for extra flavor. You can also pair it with crusty bread or a side salad for a complete meal. For a heartier choice, consider serving it over rice or quinoa, making it a hearty butternut squash green chili dish that’s sure to satisfy.

How to Store and Reheat Butternut Squash Green Chili

To store any leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if needed to loosen it up. This makes for an easy meal prep option!

Frequently Asked Questions About Butternut Squash Green Chili

What’s the secret to perfect Butternut Squash Green Chili?

The secret lies in balancing the flavors of sweetness from the butternut squash and the heat from the green chiles. Using fresh spices enhances the dish’s depth, making it a satisfying meal.

Can I make Butternut Squash Green Chili ahead of time?

Yes! This chili actually tastes better the next day as the flavors meld. You can prepare it ahead of time and store it in the fridge for a quick reheat.

How do I avoid common mistakes with Butternut Squash Green Chili?

To avoid mistakes, ensure that you do not overcook the butternut squash, as it can turn mushy. Also, adjust the seasoning gradually to suit your taste.

Variations of Butternut Squash Green Chili You Can Try

Here are some variations you can explore:

• Add black beans or kidney beans for a butternut squash chili with beans option.
• Incorporate corn for a sweet touch in a butternut squash chili with corn variation.
• For a vegan version, omit the chicken and use vegetable broth instead.
• Enhance the dish with different toppings like sour cream or hot sauce for added zest.

For more delicious recipes, check out stuffed butternut squash or hearty beef shepherd’s pie. If you’re looking for a quick meal, try creamy green bean and potato soup.

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