Kabocha Squash Chili
Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.
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Ingredients
- 1 tbsp coconut oil
- 1/2 lb ground chicken breast
- 1 large yellow onion, diced
- 1 stalk celery, chopped
- 3 large cloves garlic, minced
- 1 15-oz BPA-free can unsalted diced tomatoes, with juices
- 1 green bell pepper, diced
- 2 cups peeled and diced kabocha squash (or any winter squash)
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 cup chopped white mushrooms
- 1 tbsp paprika
- 1/2 tbsp chile powder
- 1 tsp each ground cumin, ground nutmeg, dried oregano flaked and ground black pepper
- 1/2-1 tsp sea salt
- 2 bay leaves
Preparation
1. In a large pot on medium-high, melt oil. Add chicken and cook, stirring, for about 7 minutes, until chicken is cooked through and no longer pink. Transfer chicken to a bowl and set aside.
2. Add onion and celery and cook until onion is tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds.
3. Add all remaining ingredients; stir to combine. Bring to a boil then reduce heat to a boil then reduce heat to low and simmer, uncovered, for about 25 minutes, until squash and bell pepper are tender. About 5 minutes before chili is done, return chicken to pot and simmer until heated through. Remove and discard bay leaves.
Nutrition Information
- Serving Size 2 cups
- Calories 187
- Carbohydrate Content 19 g
- Cholesterol Content 41 mg
- Fat Content 6 g
- Fiber Content 7 g
- Protein Content 16 g
- Sodium Content 490 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 1 g