Chicken Butternut Squash Chili

This chicken butternut squash chili will sure warm up your kitchen – and family – on a cold day. It’s delicious and is a real crowd-pleaser.

Ingredients

(5 -6 servings)

• 1 tablespoon olive oil
• 1 large onion (diced)
• 2 bell peppers (diced)
• 2 cloves of garlic (minced)
• 1 lb Italian sausage (casing removed)
• 28 oz can San Marzano – whole peeled tomatoes – (break them up by hand in a large bowl)
• 1 large butternut squash (peeled and cubed)
• 1 1/2 cup chicken broth
• 15 oz can Cannellini beans
• 6 oz baby spinach
• salt and pepper to season
• 2 teaspoons ground cumin
• sour cream (garnish/optional)
• grated cheese (garnish/optional)
• pumpkin seeds without shells (garnish/optional)

Instructions

1. In a large Dutch oven heat the olive oil and saute the onion and bell peppers over medium heat until tender, about 5 – 6 minutes.
2. Add the garlic and cook for about 1 minute, until fragrant.
3. Next, add the chicken and cook until brown, breaking down the meat with a wooden spoon.
4. Now add the squash, tomatoes, chicken stock, salt, pepper, and cumin. Reduce the heat to low and cook the chili for 20-25 minutes, until the butternut squash  is tender.
5. Add the spinach and mix until beans are until well combined and cook for another 5 minutes, until the spinach is wilted.
6. Garnish with sour cream, cheese and pumpkin seeds and serve.