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Green chiles and fire-roasted tomatoes give this chicken and squash chili a fiery kick.

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Yields: 6 serving(s)

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

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  • 1 lb.

    ground chicken

  • 1

    chopped sweet onion

  • 2

    chopped garlic cloves

  • 1 1/2 tbsp.

    olive oil

  • 1 oz.

    chili seasoning mix

  • 1

    (7-oz.) can diced green chiles

  • 2

    (15-oz.) cans rinsed black beans

  • 2

    (14.5-oz.) cans diced fire-roasted tomatoes

  • 1

    (0.85-lb.) package pre-cut butternut squash (about 3 cups)

  • 1

    (14.5-oz.) can chicken stock

  • Kosher salt and black pepper

  • Saltine crackers, chopped onion, and sliced jalapeño peppers, for serving

Directions

  • Step 1Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.
  • Step 2Stir in chili seasoning mix and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, butternut squash, and chicken stock. Simmer, covered, until butternut squash is tender, 8 to 10 minutes. Season with kosher salt and black pepper.
  • Step 3Serve with saltine crackers, chopped onion, and sliced jalapeño peppers.
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