Ingredients
Main Ingredients
- 2 to 3 cups diced butternut squash, cut into ½-inch pieces or smaller
- 1 small yellow onion, finely diced (~½ cup)
- 1 small green bell pepper, seeded and diced
- ½ to 1 small jalapeño pepper, seeded and finely diced (~1½ tablespoons)
- 16 ounces salsa verde
- 2 cups reduced-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts
Beans and Herbs
- 15 ounces dark red kidney beans, rinsed and drained
- 15 ounces cannellini beans, rinsed and drained
- 1 bunch scallions, sliced (green and white parts)
- 1 cup coarsely chopped cilantro or parsley
Optional Garnishes
- Greek yogurt
- Lite sour cream
- Shredded cheddar cheese
- Finely sliced red onion
- Chopped avocado
Instructions
- Combine Ingredients: In the slow cooker bowl, add diced butternut squash, finely diced yellow onion, green bell pepper, jalapeño, salsa verde, and reduced-sodium chicken broth. Stir gently to incorporate.
- Add Spices and Chicken: Sprinkle ground cumin, dried oregano, garlic powder, and ground black pepper over the mixture. Stir again to combine well. Place the boneless, skinless chicken breasts on top, making sure they are submerged in the liquid to be fully coated. Cover with the slow cooker lid.
- Cook the Chili: Set the slow cooker to the high setting and cook for 4 hours (or low setting for 8 hours) until the chicken is tender and cooked through.
- Prepare Beans and Shred Chicken: About 30 minutes before the cooking time ends, carefully remove the chicken breasts to a plate. Stir in the rinsed and drained kidney and cannellini beans into the slow cooker. Cover and let the beans simmer in the sauce.
- Shred Chicken: Using two forks, shred the chicken breasts into bite-sized pieces. Return the shredded chicken to the slow cooker, adding back each shredded breast as you finish shredding to save space.
- Combine and Finish Cooking: Mix the shredded chicken thoroughly into the chili, allowing it to absorb the flavorful sauce. Return the slow cooker lid and continue cooking for the remaining time.
- Add Fresh Herbs: Just before serving, stir in the sliced scallions and chopped cilantro or parsley to add freshness and color.
- Serve and Garnish: Serve the chili hot, topped with optional garnishes such as Greek yogurt, light sour cream, shredded cheddar cheese, finely sliced red onion, and chopped avocado for added creaminess and texture.
Notes
- For best results, if starting with a whole butternut squash, choose one weighing approximately 1½ to 2 pounds uncut, including skin and seeds.
- The chili can be cooked on a low setting for 8 hours if a longer cooking time is preferred.
- Adjust jalapeño quantity based on your desired spice level.
- Leftovers keep well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
- Use reduced-sodium broth to better control the salt content, especially if you plan to add additional salty garnishes.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
