Make Ahead

Blue Hubbard Squash Chili

September 14, 2015
0 Ratings
Photo by Chrystal Jenkins
  • Serves 6
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

What You'll Need
  • 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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See what other Food52ers are saying.

  • DeirdreMS
  • Susan c.
    Susan c.
  • Chrystal Jenkins
    Chrystal Jenkins

5 Reviews

Susan C. December 5, 2017
How spicy is this recipe? How do I make it more or less spicy without dramatically changing the flavor? Thanks! :-)
Chrystal J. December 8, 2017
Hi Susan C.! I used mild hatch chile peppers which are almost no heat. (If they are out of season you can substitute with one large green bell pepper.) If you wanted to make it spicier I would add a pinch or two of cayenne or a jalapeno chopped with the seeds and ribs left in.
Susan C. December 8, 2017
Thanks. :)
DeirdreMS November 17, 2017
What kind of cheese did you shred on it? Looks delish.
Chrystal J. November 30, 2017
Hi DeirdreMS! It's an aged white sharp cheddar.