Business and Computer Technology
Culinary student stiring
Male chef plating food

Chicken and Butternut Squash Chili

1 lb. chopped chicken breast
2T oil
1 green pepper diced
1 yellow onion diced
1 cup white navy beans
½ lb diced butternut squash
1 gallon chicken stock
2T chili powder
1 T ground cumin
S&P to taste
1T granulated garlic

Place large sauce pot on stove and add oil to pan. Turn on medium high heat and heat oil until it just about smokes. Add chicken and sauté until the chicken is halfway cooked.
Add all the onions, peppers, squash, beans, and seasonings. Cook until onions are tender.
Add chicken stock and simmer the chili for up to 3 hours or until the squash is tender and the chili has reduced to a medium thickness sauce.