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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Prep Time
30 min
Cook Time
30 min
60 min


  • 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


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

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