Blue Hubbard Squash Chili

September 14, 2015

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 http://simpleseasonal.com/)
Chrystal Jenkins

Serves: 6

Ingredients

  • 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
In This Recipe

Directions

  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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Stew|Chili|American|Squash|Vegetable|Bean|Chicken|One-Pot Wonders|Make Ahead|Serves a Crowd|Fall|Thanksgiving

Reviews (5) Questions (0)

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! :-)<br />
 
Author Comment
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.
 
Author Comment
Chrystal J. November 30, 2017
Hi DeirdreMS! It's an aged white sharp cheddar.