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Butternut White Chicken Chili

This Butternut White Chicken Chili is a creamy, hearty twist on traditional chili, combining tender chicken, white beans, and sweet butternut squash in a flavorful, spiced broth. The addition of sour cream creates a rich and velvety texture, making it a cozy and satisfying meal. Perfect for chilly nights, it can be made on the stovetop or in a slow cooker for easy preparation!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 Onion

  • 1 packet Chili Seasoning

  • 2 15-oz cans White Beans

  • 2 15-oz cans Broth

Fridge and Freezer

  • 1 cup Sour Cream

  • 1 tbs minced Garlic

  • 1 container Diced Butternut Squash

  • 1 lb Chicken tenderloins, thawed

Directions

  1. Wash hands with soap and water. Peel and chop the onion. Open, drain and rinse the cans of white beans.

  2. Heat a little oil in a large skillet over medium-high heat. Cook the chicken until browned. Stir in the onion and garlic and season with salt and pepper, if desired. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the seasoning and stir. Cook for 5 minutes.Add in the white beans and broth.

  3. Choose a desired cooking method from the following options:

    STOVETOP: Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.

    SLOW COOKER: add contents to slow-cooker and cook on low for 6-8 hours or high for 2-4 hours.

  4. Stir in 1 cup of sour cream, stirring completely until it melts in. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Chili seasoning may contain gluten. You can substitute 1 tbs chili powder, ½ tsp salt, and 1 tsp garlic powder.

<ul><li>*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.</li><li>See how to chop an onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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