Tuesday, November 23, 2010

Harvest Chicken Chili

I love White Chicken Chili but decided to go a different direction the other night and the result was so good! This is an easy way to try a fall squash without being overwhelmed with its natural flavor. The squash adds great balance and texture while increasing the nutritional value exponentially. If you don't like canned green chiles, use seeded jalapeno instead

2-3 cups diced chicken
2 cans green chiles, diced
1 32 oz carton chicken broth
1/4 cup corn starch (for thickening)
2 cans white or pinto beans, rinsed and drained
2 cups cubed butternut squash
1 tablespoon plus 1 tsp cumin
2 tsp garlic powder
1 small onion, diced
1 tsp oil or butter

In a small bowl combine corn starch and about 1/2 cup chicken broth, set aside. Saute onion in butter or oil until soft. Add chicken, chiles and spices. Saute a few minutes and then add remaining ingredients. Simmer about 30 minutes and serve with cornbread, sour cream and cheese. Enjoy!

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