Spicy Butternut Squash Chili

Butternut squash is my favorite vegetable. Sometimes at larger grocery stores they are sold by the lb which can get kind of pricey. The best place-and most affordable place to buy squash is at your local farmer’s market. There the squash is priced per piece. At the St. Paul Farmer’s market you can find great prices as well as variety for squash. When looking for butternut squash you want to buy pieces with long necks (tubular part) because the bottom (round part) is where the seeds are located. If you are in a time crunch, many stores are offering diced butternut squash pieces in plastic containers (usually located in refrigerated produce area).

4 Large Bell Peppers Diced (any color)
1 TB of minced garlic
1/2 Tsp ground ginger
6 cups of cubed uncooked butternut squash
1 large tomato diced (1 cup)
2 Cans of Black Beans rinsed and drained
10 oz of raw Chicken (Trader Joes Boneless Skinless Breasts) diced
4 chipotle chilis in adobo sauce diced
3 cups of chicken broth
2 Tsp of chili powder
2 Tsp of ground cumin
1 Tsp Mexican Oregano
1 TB of Splenda
Spray stock pot with butter spray. Combine peppers and garlic in a large stockpot. Sautee over medium temp for 15 minutes. Add additional ingredients except chicken and butternut squash. Bring to a boil. Add chicken and squash and cover. Once chicken and squash have cooked (about 20 minutes) reduce to low.

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