Sneak some extra veggies into your cozy bowl of chili with onions, carrots, celery and butternut squash! They create a chunky texture with the seasoned ground chicken, diced tomatoes and pinto beans for one hearty dish.
114.5 oz. canchili beans, in sauce(seasoned pinto beans)
olive oil
Instructions
Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil and sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
Meanwhile, heat 1 tbs. olive oil in a medium pot or dutch oven on medium heat. When warm, add diced onions, carrots and celery. Cook until soft without letting veggies brown or burn, about 5-7 minutes.
Move all veggies over in the pot to create space. Add in ground chicken and season with the chili seasoning packet. Break up with wooden spoon and cook until no longer pink, about 3-4 minutes. Toss together with veggies.
Add in diced tomatoes, rinsed pinto beans and chili beans with sauce. Turn heat up to bring everything to a boil, then simmer on low heat. Cover and let cook for 15-20 minutes.
When butternut squash has cooked, gently toss it in with the chili. Serve warm!