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Saturday, January 26, 2013

Chicken and Butternut Squash Chili

This is the first time I have used either butternut squash and bulgur in a slow cooker recipe.  In fact, I didn't even know what bulgur was.  I found it in the natural foods section of our market and picked up a bag of Bob's Red Mill light bulgur.  In this recipe, the bulgur serves to thicken up the base of the chili and add a nice sweet grain flavor to the chili.  

Anyway, this is a light recipe and came out really good.  To save time, you might wish to get frozen butternut squash in your market instead of cutting the squash yourself (I always feel like a kitchen accident is going to happen when I try to cut up butternut squash).  Enjoy!

Chicken and Butternut Squash Chili

2 red bell peppers
1 onion, chopped
2 garlic cloves, minced
1 tsp. chili powder
1tsp. black pepper
2 cans cannellini beans, rinsed and drained
4 cups reduced-sodium chicken broth
1/2 small butternut squash, peeled, halved, seeded, and cut into 1/2 inch pieces
1/2 cup bulgur
1/4 tsp. salt
1lb. diced chicken breast
  • Spray large skillet with nonstick spray and set over medium heat
  • Add peppers and onion; cook, stirring occasionally, until softened, about 5 minutes.
  • Add chicken and cook through  
  • Stir in garlic, pepper, and chili powder and cook, stirring constantly
  • Transfer chicken mixture into a slow cooker
  • Add beans, broth, squash, bulgur and salt
  • Cover and cook until squash and bulgur are tender (LOW for 4 hours)
  • ENJOY!

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