A big bowl of my Harvest Chicken Chili and you will feel like fall has really set in. It’s loaded with pantry ingredients — things you probably already have on hand this time of the year.
I enjoy all kinds of chili, not only because it’s heartwarming, but because it’s super easy to put together (or dump) into one big Dutch oven or pot. What makes this a harvest recipe is that it has fall-like flavors — butternut squash, pumpkin, black beans and chunks of chicken. Quinoa is the secret ingredient as it thickens so gracefully, offering a silkiness to the chili.
I added diced chicken to enhance the protein in this meal, but if you are a vegetarian — you could leave it out, and it still would be just as delicious. I like to serve it during the week for dinner and enjoy the leftovers for lunch, or for another dinner the next day. A good piece of rustic bread for dunking would make it even more fun.
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Ingredients
1 pound boneless skinless chicken breasts, large dice
1 small yellow onion, diced
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1/8 teaspoon black pepper
2 cups butternut squash, large dice
14 ounces diced tomatoes
14 ounces black beans, rinsed
1 cup canned pumpkin
1/2 cup quinoa
2 tablespoons tomato paste
1 tablespoon sriracha or hot sauce
3 cups chicken broth
(Serves 6)
To Prepare:
- In a large pot or Dutch oven, add 1 tablespoon olive oil and place over medium heat. Add diced chicken and stir. Cook for 3 minutes and add onions.
- Stir and cook for 4 minutes. Add salt, garlic powder, onion powder, dried thyme and pepper, stir. Continue to cook for 3 minutes.
- Add squash, tomatoes, beans, pumpkin, quinoa, tomato paste and sriracha, stir to combine. Reduce heat to simmer and place lid over top.
- Cook for 30 minutes. Remove lid and stir.
- Ladle into bowls and Enjoy!
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