Chicken Butternut Chili

Chili can be one of those controversial dishes. Some people insist chili is just ground beef, tomatoes, etc. Others say it MUST have beans. Some say chicken is completely absurd. You know what I say? Chili is what you want it to be. To me, chili is a hearty, comforting, tomato soup with bold, spicy flavors that goes great with cornbread. It can be vegan, chicken, beef, turkey, beans, etc. This version is paleo friendly in that it doesn’t include beans and I also wanted to use chicken. Guess what – whether you think it’s “chili” or not; it still tastes great. Makes about 6 servings

chicken butternut chili_
1 cup cooked chicken, chopped
2 cups butternut squash, cubed
1 cup carrots, diced
2 celery stalks, diced
1 onion, diced
1/2 cup tomatoes, diced
2 Tbsp tomato paste
2 cups chicken stock
1 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
Cilantro, for garnish

  • In a large stockpot, combine broth, squash, carrots, celery, onions and tomatoes. Cook, covered, over medium heat for about 30 minutes or until vegetables are cooked through.
  • Stir in tomato paste, chili powder, sea salt, pepper, cumin, cinnamon and paprika.
  • Add in chicken and cook for another 5 minutes. Ladle into bowls and sprinkle with cilantro if desired.

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