Comforting chicken chili in a spicy, smoky, hearty tomato-based broth with chunks of sweet butternut squash, soy chorizo, kidney beans, chili peppers, and shredded chicken makes an irresistible butternut squash chicken chili recipe that everyone will love. And as a one-pot meal, so will you!
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Warm Bowl for Everyone
Discover the best thing to warm up your family during the time of year of colder months with this irresistible Butternut Squash Chicken Chili recipe. A favorite among a lot of people, this hearty and flavorful dish is a great recipe that will surely become a go-to for your whole family.
The magic of this chili lies in the perfect blend of tender chicken, wholesome butternut squash, and a medley of spices that create a comforting combination of flavors.
You Can Do It!
Whether you're a seasoned chef or trying your hand at cooking for the first time, this easy-to-follow recipe guarantees a delicious outcome that will have everyone coming back for seconds, making it a cherished addition to your winter culinary repertoire.
Recipe Box Favorite
Let’s add another to your recipe repertoire with a little twist by taking something traditional and splashing a bit of "a la mode" to commemorate the season. Additionally, butternut squash has always been a craze around this time of year, no matter where you are in North America, for the last decade.
You probably already have your favorite dish you like creating with butternut squash. Simply baking them as a side dish or eating them alone is fantastic! But let's go ahead and check out this Butternut Squash Chicken Chili recipe.
More Warm Bowls
Are you looking for more warm bowls of soups and stews ideas? Then you must try the following:
- Pumpkin Gnocchi Chicken Soup
- Chicken Meatballs & Israeli Couscous Vegetable Soup
- Curry Lentil Turkey Stew
- Spicy Red Bean Stew with Dumplings and Smoked Turkey
Check out my quick Instagram recipe for Roasted Butternut Squash Soup with a twist.
Tex-Mex Cuisine History
To common North American knowledge, chili originated in Mexico and can be seen as a Tex-Mex dish to those born in the U.S. Why is chili considered Tex-Mex? Well, Texas officially became a state of the United States in 1845.
The earliest possible literature of a chili dish can be dated back to as early as the 1500s in Mexico City, located south of Mexico, by a man named Bernardino de Sahuagun, a Franciscan friar working as a missionary.
Chili con Carne Origin
In addition, the earliest written recipe for "chili con carne" can be dated back to the 1850s, in a book about the Mexican-American war between 1846 and 1848 in Monterrey, a city in northern Mexico. Later, chili became popular and was prepared by Mexicanas in Northern Mexico and Tejanas in Southern Texas.
Tejanas are females whose origin and culture are Mexican and now living in the new state of Texas. Thus creating a hot spot for chili in San Antonio, southern Texas, for years to come. And now, since 1977, chili has become the official dish of Texas.
Let's Get Ready to Rumble!
Another remarkable fact is that Texas has held an International Chili Cook-Off annually since 1967 and has an organization dedicated to it called the International Chili Society. This is exciting; something new I learned while writing this blog post. Indeed, I would love to experience such an event!
Check out my other Tex-Mex-inspired dish: Chicken Tortilla Lasagna.
Ingredients
I've made this dish a couple of times to get the recipe just right. Honestly, nothing is fancy about it; it's just a bowl of comfort. Firstly, start with the chicken. You can also use bone-in or boneless chicken breasts, but it has to be skinless.
Test Kitchen suggested bone-in since it creates more flavor, but this is up to you. Then season it with salt and pepper and sear it with olive oil to create a brown crust on both sides. Finally, remove the chicken to create the base for the chili.
Make Soup Base
Into your pot, add the onions and butternut squash. When the onions are cooked halfway, add the garlic. Afterward, add the ground cumin, garlic powder, onion powder, dried oregano, chili powder, cinnamon, and paprika.
Add the chopped parsley, fresh tomatoes, and soy chorizo. Then, deglaze the pan with white wine to give the dish more depth and just an excuse to use some wine.
Finishing it Up
Of course, add kidney beans and chicken broth. I also used red tomatillo salsa and jalapenos for various heat. However, experiment and have some fun adding a variety of peppers. Finally, I served my bowls with diced avocado.
See the chicken chili recipe card for quantities.
Quick Tip - Mastering Flavor: Elevating Your Soups and Stews!
Instructions
Searing the chicken breast ensures a juicy chicken by locking in the juices.
Once the base of the soup is made, the chicken will go back into the broth to cook until tender. Then removed, rest to redistribute the juices, and shredded to place back into the chili.
Click here to learn and watch my video on how to shred chicken.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Use the extensive list below to adjust the recipe to your liking. Need help? Comment below the post!
The Flavor Foundation
- Spice - Substitute the spices with 1 ½ tablespoons of Adobo seasoning and ¼ teaspoon of ground cinnamon. In addition, be aware that some premade seasoning blends contain salt.
- White Wine Used - I recommend you use Sauvignon Blanc due to its ability to pair with seafood and spicy dishes due to its dry note. Additionally, you do not want to use a sweet wine.
- However, you may try Pinot Gris if you can't find Sauvignon Blanc. Remember, these are white wines; do not get it confused with Cabernet Sauvignon.
- Red Tomatillo Salsa - Use to replace the fresh tomatoes. In addition, this salsa is usually a hot puree sauce with ingredients similar to chunky salsa. Instead of or in combination with tomatoes, tomatillos are used with various chilies, white onions, fresh cilantro, cumin powder, and garlic. Also, some of the mentioned ingredients in the salsa can be omitted from the recipe.
The Protein
- Chicken Breast - Use leftover chicken, store-bought rotisserie chicken, or chicken thighs for convenience.
- Soy Chorizo - Regular Chorizo, small diced. I used soy chorizo instead of regular chorizo. That is to say, this was personal preference. Both are great additions. Chorizo goes so well in tomato-based spicy foods.
- Kidney Beans - Try using pinto or cannellini beans. Chickpeas may also work as well. The last resort I would suggest is black beans. However, if these beans are your favorite, you might like how it comes out.
The Vegetables
- Butternut Squash - Sweet potato, pumpkin, or Hubbard squash might also work. However, You can try using acorn squash, but this squash has more water content.
- Control Jalapeno's Heat - The jalapeno's white flesh, pith, holds the heat. You can either remove the pith and seeds or leave them in to control the heat level to your preference. Usually, I use whole pepper for a great kick. If you want it hotter, you can add two peppers instead.
Change Heat Level
Modify the chicken chili recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Jalapeno Substitutions, In order of heat level, from mild to hot.
- Green Anaheim - New Mexican, should be roasted and peeled before use. Additionally, this gives a smoky characteristic to the chili. It has heat but is milder than poblanos but not as hot as serranos. Tricky: When you find a hot one, they can be hotter than poblanos. So much fun! Sigh.
- Poblano - ancho is bigger but not as hot, milder with a great flavor
- (Jalapenos)
- Serrano - hotter than jalapenos and smaller in size
- Habanero - super hot chilies and a distinctive flavor; I would combine this with poblano peppers
- Pepper Heat Scale - Peppers are on a heat scale because sometimes it's like Russian Roulette. One pepper in the bunch can be hotter than the rest. For example, Shishito peppers are usually mild, but you might get a hot one.
- Green Anaheim - New Mexican, should be roasted and peeled before use. Additionally, this gives a smoky characteristic to the chili. It has heat but is milder than poblanos but not as hot as serranos. Tricky: When you find a hot one, they can be hotter than poblanos. So much fun! Sigh.
- Poblano - ancho is bigger but not as hot, milder with a great flavor
- (Jalapenos)
- Serrano - hotter than jalapenos and smaller in size
- Habanero - super hot chilies and a distinctive flavor; I would combine this with poblano peppers
Variations
- Slow Cooker - Throw it all in the slow cooker. Cook for four hours on medium. Then, remove the chicken at the end and shred it.
- Toppings- Be creative with toppings: sour cream or Greek yogurt, Cotija cheese, diced jalapenos, fresh minced garlic, roasted garlic, lime wedge, Tajin seasoning, scallions or green onions, fried onions, avocado, or sharp cheddar cheese.
- Creamy Soup - Make a whole new soup. Remove the chicken, and puree the vegetable soup with a cup of sour cream, served with a mixture of shredded cheese and shredded or small diced chicken and avocado.
- Turkey Chili - Replace the chicken breast with ground turkey or leftover roasted turkey. If using ground turkey, you do not have to remove it from the pot, plus the ground meat will give it a nice consistency closer to traditional chili.
- Vegetarian Chili - For vegetarian chili, omit chicken breast and broth and use vegetable broth with chickpeas and red lentils.
Equipment
- Medium Dutch Oven - Dutch ovens are great for soups, especially enameled cast iron ones, like the Lodge 6-Quart Enameled Cast Iron Dutch Oven with Lid. Also, they can go in the oven and is great for even cooking and versatility.
- Small Holding Tray - Used to hold the stir-fried vegetables. I suggest using a metal tray like the USA Pan Bakeware Quarter Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.
- Meat Shredder - Shredding Chicken - You can use the meat shredder, which looks like plastic bear claws that come in a set with long teeth, like the Bear Paws Meat Claws - The Original Meat Shredder Claws. In contrast, you can use two forks. One holds the chicken in place while the other tears small pieces off. Then, you would return to the big chunks you tore off and shred them.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the chicken chili in a shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. In addition, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tips
- A Touch of Cinnamon - The secret to this dish is the addition of ground cinnamon, which will complement the butternut squash. It’s also a homage to Mexican cuisines, commonly used in their cooking.
- Fast Chopped Parsley - You can use your food processor to chop the onions and parsley separately since they go in at different times.
Frequently Asked Questions
They look like unripe small green tomatoes with a leaf life substance that covers the fruit. For example, like gooseberries, these fruits are known as Physalis. In addition, tomatillos are usually roasted for salsas.
Absolutely! While fresh butternut squash adds a delightful texture, canned butternut squash or even frozen pre-cut can be a convenient alternative, especially when pressed for time. Importantly, just ensure it's drained before adding it to the chili.
Yes, you can! To adapt this recipe for a slow cooker, simply follow the same steps for preparing the ingredients, then transfer everything to your slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the flavors meld together beautifully. It's a convenient option for busy days or when hosting a large group of people, allowing the enticing aroma of butternut squash chicken chili to fill your home as it simmers to perfection.
Plus, you'll get some hosting points for that! lol
Stew Recipes
Looking for other stew recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Poultry Recipes
Looking for other Poultry recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
Video
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📖 Recipe
Butternut Squash Chicken Chili
Ingredients
- 12 ounces of skinless chicken breast
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup onion small chopped
- 2 cup butternut squash large diced
- 2 garlic cloves minced or garlic pressed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ tablespoon smoked paprika powder
- ½ cup parsley thick stem removed and chopped coarsely
- 1 cup tomatoes large diced
- 6 ounces soy chorizo big chunks
- ⅓ cup white wine Sauvignon Blanc (optional)
- 1 ½ cups canned kidney beans
- 4 cups low-sodium chicken broth
- ½ cup red tomatillo salsa
- ¼ cup jalapenos chopped
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sear the Chicken: Heat oil in a medium Dutch oven or soup pot on medium-high heat. Then season the chicken with salt and pepper and sear on both sides for two to three minutes to create a golden brown crust.
- Remove the chicken and set it aside on a holding tray placed near the stovetop.
- Make the Soup Base: Add onions, butternut squash, and garlic to the same pot, and cook until the onions become slightly translucent. Then add cumin, garlic powder, onion powder, cinnamon, oregano, chili powder, paprika, parsley, and tomatoes.
- When the tomatoes have broken down some, add and crumble the soy chorizo, and combine well. Allow the mixture to cook for two minutes, stirring occasionally.
- Then add the white wine and simmer for at least 30 seconds until the alcohol evaporates, providing a smoother taste to the sauce.
- Make the Chili: Add the chicken back with kidney beans, broth, salsa, and jalapenos. Then increase the heat to high to bring it to a boil.
- Once it begins to boil, decrease to medium heat to simmer uncovered.
- Shred the Chicken: After ten to fifteen minutes, remove the chicken and let it sit on a cutting board for five minutes. Then shred the chicken, pour it back into the chili, and combine well. Remove pot from heat and serve.
- Plate Up: You can serve with diced avocadoes, jalapenos, or crumbled Cotija cheese.
Video
Notes
Nutrition
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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