Craving a hearty, soul-warming dish that will transform your ordinary dinner into an extraordinary culinary experience? Look no further than this mouthwatering Acorn Squash and Chicken Chili that promises to tantalize your taste buds and comfort your soul! Imagine a rich, aromatic chili that blends the sweet, nutty flavor of acorn squash with tender chicken and robust spices - it's not just a meal, it's a flavor adventure that will have your family begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, peeled and cubed
- 1 pound chicken, diced
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and cubing the acorn squash into 1-inch pieces, dicing the chicken into bite-sized chunks, and finely chopping the onion and garlic.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil to the pot.
- Add the diced chicken to the pot and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Remove the chicken from the pot and set aside on a plate. In the same pot, add the chopped onions and sauté for 3-4 minutes until they become translucent.
- Add minced garlic and chili powder to the onions. Stir and cook for an additional 1 minute to release the aromatics.
- Pour in the diced tomatoes with their juice and the drained black beans. Stir to combine.
- Add the cubed acorn squash to the pot and return the cooked chicken. Stir all ingredients together.
- Pour in enough water or chicken broth to just cover the ingredients. Bring the mixture to a boil, then reduce heat to low.
- Cover the pot and simmer for 45-50 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Serve hot, optionally garnished with fresh cilantro, a dollop of sour cream, or shredded cheese.
Tips
- Choose a ripe acorn squash with a deep green or orange color for the best flavor and texture.
- For extra depth, consider toasting your chili powder in the pot for 30 seconds before adding other ingredients.
- Use low-sodium chicken broth to better control the salt content of your chili.
- If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes to reduce liquid.
- This chili tastes even better the next day, so don't hesitate to make it in advance!
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper when cooking.
- Experiment with toppings like crispy tortilla strips, fresh avocado, or a squeeze of lime for added excitement.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 90mg
