Fast Chicken Chili with Butternut Squash
Bookmark this page
Ingredients
3 tablespoons canola oil, divided
2 cups (1/2 inch) peeled pumpkin nuts, diced
2 tablespoons minced garlic, divided
2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons chopped jalapeno pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
¾ teaspoon kosher salt
½ teaspoon ground red pepper flakes
3 cups unsalted chicken stock (such as Swanson)
2 cans of unsalted cannellini beans (14.5 oz each), rinsed, dried, and divided
3 cups shredded skinless and boneless chicken breast for grilling
3 tablespoons finely chopped coriander leaves
1 teaspoon grated lime zest
To make
Grilled chicken helps you quickly prepare this hearty chili without sacrificing the rich, deep and complex flavor.
Preheat a large roasting pan over medium-high heat. Add 2 tablespoons of oil to the skillet; stir to coat. Add the squash; simmer for 8 minutes or until browned on all sides. Remove the pumpkin from the pan; set aside.Add the remaining 1 tablespoon of oil to the pan. Add 5 teaspoons of garlic, onion, and the following 7 ingredients (with the addition of red pepper) to the pan; simmer for 6 minutes or until the vegetables are tender. Add the broth; bring to a boil, scraping off the pan to free the pieces from the crust. Reduce the heat to medium and simmer uncovered for 10 minutes.Put 1 cup of beans in a small bowl; mash with a potato masher or fork. Add the mashed beans, the remaining 1 cup of beans, and the remaining zucchini to the pan. Cook for 3 minutes. Add the chicken; cook for 2 minutes or until completely warmed through.Combine the remaining 1 teaspoon garlic, coriander, and lime zest in a small bowl. Sprinkle each serving with about 1 teaspoon of the cilantro mixture.
Preheat a large roasting pan over medium-high heat. Add 2 tablespoons of oil to the skillet; stir to coat. Add the squash; simmer for 8 minutes or until browned on all sides. Remove the pumpkin from the pan; set aside.Add the remaining 1 tablespoon of oil to the pan. Add 5 teaspoons of garlic, onion, and the following 7 ingredients (with the addition of red pepper) to the pan; simmer for 6 minutes or until the vegetables are tender. Add the broth; bring to a boil, scraping off the pan to free the pieces from the crust. Reduce the heat to medium and simmer uncovered for 10 minutes.Put 1 cup of beans in a small bowl; mash with a potato masher or fork. Add the mashed beans, the remaining 1 cup of beans, and the remaining zucchini to the pan. Cook for 3 minutes. Add the chicken; cook for 2 minutes or until completely warmed through.Combine the remaining 1 teaspoon garlic, coriander, and lime zest in a small bowl. Sprinkle each serving with about 1 teaspoon of the cilantro mixture.
Views: 176
Author:Admin
Published: 11/20/2023 8:00 PM
Was this recipe helpful to you?
Yes
No
Comments (0)