Best Veggie-Packed Chicken Chili Recipe

Sneak some extra veggies into your cozy bowl of chili with onions, carrots, celery and butternut squash! They create a chunky texture, combined with the seasoned ground chicken, diced tomatoes and pinto beans for one hearty dish.

If this doesn’t say fall I don’t know what does.

I’m the kind of person who would eat chili in the dead of summer. I’d also order hot coffee, wear hoodies and drive around with my seat heater on… certified heat FREAK. So when *society* says it’s okay to finally make chili, you better believe it’s my first dish of fall!

People make chili a lot of different ways — meatless, bean-less, vegetarian or very much the opposite — but I like a little mix of everything in every cozy bite. Chili (and soups in general) are a great place to sneak in extra veggies for your family because they take on the flavors of your chili seasonings. So why not add more?

This chili has meat, beans and LOTS of veggies so it really is a well-rounded meal in one bowl! I used onions, celery, carrots, diced tomatoes and roasted butternut squash to create a chunky textured, healthy chili.

I used ground chicken because honestly, it’s what I had in the refrigerator 🙂 You can use ground turkey for a very similar flavor or sub ground beef for a richer dish.

As for the beans, I grew up eating chili with pinto beans and I’m sticking to it! I love their flavor and texture, especially with the ground meat.

What Makes This Chili Veggie-Packed?

This chili features a delightful combination of ingredients to create a chunky texture and deep flavors. I used onions, celery, carrots, diced tomatoes, and roasted butternut squash. These veggies add nutrition and heartiness to the dish.

Here’s why I love this veggie-packed chili recipe:

• Onions and celery provide a solid flavor base.
• Carrots and butternut squash add sweetness and texture.
• Ground chicken gives it a lean protein boost, but you can substitute with ground turkey, ground beef, or even shredded rotisserie chicken for a different flavor.

Why You’ll Love This Recipe

To me, chili embodies everything I love about fall: game days, family gatherings, cozy evenings by the fire, and now, I’ve given it a healthy twist! This veggie-packed chicken chili is a great way to enjoy a comforting dish while sneaking in extra veggies. It’s hearty, flavorful, and perfect for a cool evening.

How to Make This Veggie-Packed Chicken Chili

Ingredients

Here’s a rundown of what you’ll need:

• 2 cups cubed butternut squash
• 1 yellow onion, diced
• 2 carrots, diced
• 4 celery ribs, diced
• 1 lb. ground chicken thigh (can substitute ground turkey or use shredded rotisserie chicken)
• 1 packet chili seasoning (I use gluten-free)
• 1 14.5 oz. can diced tomatoes
• 1 14.5 oz. can pinto beans, drained and rinsed
• 1 14.5 oz. can chili beans in sauce (seasoned pinto beans)
• Olive oil
• Optional: sour cream, fresh cilantro, lime wedges, crunchy tortilla chips for serving

Instructions

1. Roast cubed butternut squash at 425 degrees for 20 minutes.
2. Meanwhile, sauté onions, celery and carrots in a dutch oven.
3. Create space in the pan to brown your ground chicken, seasoning with chili packet.
4. Add in diced tomatoes, pinto beans and chili beans.
5. Bring everything to a boil then simmer for 15-20 minutes.
6. Add in roasted butternut squash and serve!

To me, chili screams fall, game day, family, crackling fire, cozy, happy… and now healthy! I hope you love it!

Tips and Tricks for the Best Chili

• Use a Dutch Oven or Large Pot: A Dutch oven is perfect for even heat distribution and helps in achieving a flavorful and creamy broth.
• Adjust the Spice Level: Add cayenne pepper or additional chili powder if you prefer a spicier chili.
• Make It Creamy: For a richer texture, stir in a few ounces of cream cheese or Greek yogurt. This will create a creamy base and enhance the flavor.
• Leftovers and Freezer Meals: This chili is great for making ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

What Are My Favorite Toppings?

When it comes to serving this chili, my favorite toppings include:

• Sour cream or Greek yogurt for creaminess
• Fresh cilantro for a burst of freshness
• Lime wedges for a tangy kick
• Crunchy tortilla chips for added texture

Here’s how you’ll make my Veggie-Packed Chicken Chili:

1. Roast cubed butternut squash at 425 degrees for 20 minutes.
2. Meanwhile, sauté onions, celery and carrots in a dutch oven.
3. Create space in the pan to brown your ground chicken, seasoning with chili packet.
4. Add in diced tomatoes, pinto beans and chili beans.
5. Bring everything to a boil then simmer for 15-20 minutes.
6. Add in roasted butternut squash and serve!

FAQs

To me, chili screams fall, game day, family, crackling fire, cozy, happy… and now healthy! I hope you love it!

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