Acorn Squash Chicken Chili


by: ACuriousCulinarian

A warm fall chili!


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serves: 4

1/2 roasted acorn squash

2 cups chicken broth

2 cups water

1 tsp olive oil

1 shallot

1 can black beans, rinsed

1 can diced tomatoes with green chilis

3/4 cup roasted corn

3/4 shredded chicken breast

1 1/1 tbsp Williams Chili Seasoning

1 tsp paprika

1 tsp sumac

Nutrition Facts
Acorn Squash Chicken Chili

Servings Per Recipe: 4

Amount per Serving

Calories: 311

  • Total Fat: 5.5 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 37.8 mg
  • Sodium: 1473.1 mg
  • Total Carbs: 46.3 g
  •     Dietary Fiber: 9.1 g
  •     Sugars: 5.2 g
  • Protein: 20.4 g

how is this calculated?

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acorn-squash-chicken-chili-6254.jpg 1.  Add roasted acorn squash (recipe here) to blender with chicken broth and water. Blender until mixture combined into a liquid.

2.  Warm olive oil in stock pot and saute chopped shallot for 2 minutes of until becoming translucent. Add squash/broth mixture, beans, tomatoes, corn, chicken breast and spices and bring to a boil. Reduce and simmer for 15-20 minutes until flavor had melded.

3.  Separate into four bowls, add additional toppings if desired and enjoy!

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