Gluten-free Butternut Squash Chicken Chili ~ a little of this, a scoop of that
- At April 20, 2017
- By wendi e.
- In blog, main dishes, new recipe sunday
0
This gluten-free butternut squash chicken chili is savory, hearty, simple, fabulous… simply fabulous! You’ll ‘wow’ your taste buds with its variety of flavors, and appreciate it’s simplicity in ingredients and preparation. Get to choppin’!
Many of my New Recipe Sunday posts take favorite recipes I’ve found and converting them to gluten-free, some recipes I simply make up, and most are a mixture. I’m happy to have found Karina’s Butternut Squash Chili recipe on Gluten-Free Goddess’ blogspot, which I added this, subtracted that, substituted this, and came out with a fabulous Gluten-free Butternut Squash Chicken Chili combination I love.
Butternut Squash Chicken Chili Ingredients:
chicken breasts, thighs ~ desired amount, boneless
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
1 medium red onion, chopped
3-4 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 yellow bell pepper, cored, seeded, diced
2 cups butternut squash, cubed (I found a package at Trader Joe’s already cubed ;o).)
2 cups gluten-free chicken broth
2 14-oz. can Muir Glen Fire Roasted Diced Tomatoes with Green Chilies, with juice
1 14-oz. can black beans, rinsed, drained
1 14-oz. can red kidney beans, rinsed, drained
1 tablespoon Mirin (or golden balsamic vinegar)
1 tablespoon pure honey
1 teaspoon salt
1 teaspoon pepper
1/2 large, fresh lime, juiced
Wash and pat dry the chicken. Bake in 350* oven for 30 minutes.
While the chicken bakes, heat the oil in a large cast iron skillet over medium. Stir in the spices, and heat through for one minute. Add the chopped onions and stir for approx. three minutes. Add the remaining ingredients (except the chicken and the lime), cover, and bring to a simmer.
Return to your chicken in the oven. After it’s cooked for 30 minutes, remove from oven and shred into small pieces. Add the chicken to the pot. Bring these ingredients to a boil, then reduce heat and cook on medium low 30-45 minutes longer, until chicken is fully cooked and all spices are incorporated into the thickened, rich broth.
Before serving, squeeze the lime juice into the pot, stir, and taste test. Garnish with chopped cilantro, if desired. I served mine with Bob’s Red Mills Cornbread (easy mix to prepare, bake, and serve). Freeze any leftovers for a treat another day.
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