Easy White Bean Chicken Chili with Butternut Squash
This easy chili recipe combines turkey bacon and chicken ham for a hearty and flavorful dish.
Equipment
- large dutch oven
Ingredients
Main Ingredients
- 2 teaspoons vegetable or canola oil
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- ½ medium onion, chopped
- 2 cups butternut squash, diced
- 2 15.8 ounce cans cannellini or white northern beans, rinsed and drained
- ¼ cup roasted hatch chiles or 1 4-ounce can of diced green chiles
- 1 32 ounce can chicken broth
- 1 ½ cups tortilla chips, coarsely crushed
- ½ cup Monterey jack cheese
- ¼ cup cilantro, chopped
Instructions
Cooking Instructions
- Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth.
- Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
- Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 3mg
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