Autumn Chili Recipe
This creamy, hearty Autumn Chili Recipe is loaded with great flavor. Packed with chicken, butternut squash, & garnished with pumpkin seeds.
Servings: 8 serves
Calories: 259.9
Ingredients
- 3 cups butternut squash cubed
- 1 lb boneless skinless chicken thighs
- 1 yellow onion chopped
- 1 sweet bell pepper chopped
- 3 cloves garlic minced
- 4 oz diced green chilis I use mild
- 2 tbsp chili seasoning
- 3 cups chicken broth
- 8 oz cream cheese softened (see notes)
Toppings
- 1/4 cup heavy cream for serving
- 1/4 cup pumpkin seeds for serving
Instructions
- Heat a tablespoon of oil in a large pot.
- Cook the onion, pepper, and garlic until softened. Move to the sides of the pot.
- Sear both sides of the chicken thighs in the center of the pot.
- Add the butternut squash and the broth. Cover and simmer for 10 minutes. Stirring occasionally.
- The squash should be softened at this point. Remove the chicken and chop or shred it. Return it to the pot.
- Add the chiles, chili seasoning, and cream cheese.
- Simmer lightly for 5 minutes for the flavors to meld.
- At this point, taste and add salt and pepper as needed.
- Serve with a drizzle of heavy cream and a sprinkle of pumpkin seeds.
Notes
Cream Cheese: You need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not, you will end up with clumps of cream cheese in the chili.
Chili Seasoning: I make my own with the recipe linked. It is easy and uses simple pantry spices you probably already have.
Nutrition
Calories: 259.9 | Carbohydrates: 13.3g | Protein: 16.5g | Fat: 16.7g | Saturated Fat: 8.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.6g | Trans Fat: 0.01g | Cholesterol: 90.9mg | Sodium: 229.1mg | Potassium: 572.4mg | Fiber: 2.6g | Sugar: 4g | Vitamin A: 7430.7IU | Vitamin C: 36.4mg | Calcium: 82.5mg | Iron: 1.9mg