Chicken Butternut Squash Chili

Name: Chicken Butternut Squash Chili
Total time: 57 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 2 cups chopped sweet onion; 2 cups chopped red bell pepper; 2 cups chopped green bell pepper; 3 tablespoons minced jalapeño ((seeds removed)); 1 large garlic clove, (minced); 1 cup beer; 1 cup low-sodium, fat-free chicken broth; ¼ cup sliced black olives; 3 tablespoons chili powder; 1 teaspoon ground coriander seed; ½ teaspoon salt; One 28-ounce can chopped tomatoes, (with juice); 1 pound boneless, skinless chicken breasts, (cut into cubes); 2 cups cooked butternut squash, (peeled and cubed); 2 tablespoons chopped fresh cilantro; 1 tablespoon unsweetened cocoa powder; One 15.75 ounce can pinto beans, (rinsed and drained); sliced scallions, (for topping (optional)); grated cheddar cheese, (for topping (optional)); sour cream, (for topping (optional))

This chili has all the flavors of a traditional chili, but with the added bonus of butternut squash.

⏱️ 57 menit 🔪 Persiapan: 25 menit 🔥 Masak: 32 menit 📊 Sedang 👁️ 13 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

6 porsi

2 tablespoons olive oil
2 cups chopped sweet onion
2 cups chopped red bell pepper
2 cups chopped green bell pepper
3 tablespoons minced jalapeño ((seeds removed))
1 large garlic clove, (minced)
1 cup beer
1 cup low-sodium, fat-free chicken broth
¼ cup sliced black olives
3 tablespoons chili powder
1 teaspoon ground coriander seed
½ teaspoon salt
One 28-ounce can chopped tomatoes, (with juice)
1 pound boneless, skinless chicken breasts, (cut into cubes)
2 cups cooked butternut squash, (peeled and cubed)
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa powder
One 15.75 ounce can pinto beans, (rinsed and drained)
sliced scallions, (for topping (optional))
grated cheddar cheese, (for topping (optional))
sour cream, (for topping (optional))

Langkah-langkah

Heat the oil in a Dutch oven or large pot over medium heat. Sauté the onions until lightly browned, about 8 minutes.
Add the bell peppers, jalapeño and garlic to the pot. Sauté for an additional 5 minutes.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
Stir in the squash, cilantro, cocoa and beans. Simmer for 5 additional minutes.
Serve in individual bowls, topped with cheese, sour cream and scallions, if desired.