Butternut Squash & White Bean Chicken Chili
This hearty chili blends tender squash, smoky spices, and creamy cannellini beans with shredded chicken and a swirl of sour cream for richness. It’s warming, satisfying, and perfect for chilly evenings—topped with crunchy chips, herbs, and a dollop of extra creaminess.
- Prep Time: 20
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 1x
Ingredients
4 tbsp olive oil
2 sweet onions, diced
8 garlic cloves, minced
Kosher salt and pepper, to taste
4 cups cubed butternut squash (½ to 1 inch cubes)
4 tsp ground cumin
½ tsp smoked paprika
Pinch of crushed red pepper flakes (or more to taste)
4 cups shredded cooked chicken breast
4 (14 oz) cans cannellini beans, drained and rinsed
6 to 8 cups chicken stock (adjust for desired thickness)
2 cups sour cream
For Topping:
Fresh cilantro
Chopped chives
Crushed tortilla chips
Extra sour cream
Instructions
Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, salt, pepper, cumin, paprika, and red pepper flakes.
Add cubed squash and sauté for 5–7 minutes.
Stir in shredded chicken, beans, and chicken stock. Bring to a simmer and cook for 20–25 minutes, until squash is tender.
Reduce heat to low and stir in sour cream until smooth and creamy.
Taste and adjust seasoning as needed.
Serve hot, topped with cilantro, chives, tortilla chips, and a dollop of sour cream.
Nutrition
- Calories: 410
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g