Blue Hubbard Squash Chili

By Chrystal Jenkins
September 14, 2015
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Author Notes: A perfect fall kick-off! Squash provides a subtle sweetness that rounds out the spices and peppers in this dish.
(This recipe was loosely inspired by a squash soup recipe by
Chrystal Jenkins

Serves: 6

  • 5 cups Blue Hubbard squash, peeled & diced
  • 1 cup sweet onion, diced
  • 1 poblano, diced
  • 2 hatch chiles, diced
  • 1 garlic clove, minced
  • 6 cups chicken stock (preferably homemade)
  • 2 medium tomatoes, diced
  • 1 can great northern beans, drained and rinsed
  • 1 cooked chicken breast, diced
  • 1 teaspoon pasilla chile powder
  • 1 tablespoon ancho chile powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • Salt, to taste
  1. Spray heavy bottomed dutch oven with cooking spray, then add diced onions, peppers, garlic, and squash to pan.
  2. Saute vegetables until soft, about 5-7 minutes.
  3. Add chicken stock, tomatoes, beans, diced chicken, and herbs.
  4. Bring to boil, then reduce to a simmer for about 30 minutes.
  5. Season with salt & pepper to taste.

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