Recipes and Cooking Chipotle Chicken-Squash Chili 1.0 (1) 1 Review A pot of this chicken chili is perfect for those frigid fall and winter days. Use purchased rotisserie chicken to keep prep time short. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on October 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hrs 5 mins Servings: 8 Yield: 10 1/2 cups Jump to Nutrition Facts Ingredients ¼ cup olive oil 1 medium onion, chopped (1 cup) 1 medium green bell pepper, seeded and chopped (1 cup) 1 medium poblano pepper, seeded and chopped (3/4 cup) 1 small butternut squash, peeled, seeded, and cut into 1/2- to 3/4-inch pieces (3 1/2 cups) 2 cloves garlic, minced 2 tablespoon chili powder 2 tablespoon tomato paste 3 cup shredded rotisserie chicken (14 oz.) 2 14.5 ounce cans reduced-sodium chicken broth 1 15 ounce can black beans, rinsed and drained 1 14.5 ounce can diced fire-roasted tomatoes, undrained 1 canned chipotle pepper, minced (1 Tbsp.) Salt and black pepper ½ cup chopped fresh cilantro Desired toppers, such as tortilla chips, shredded cheese, and/or sour cream Directions In a 5- to 6-quart Dutch oven heat olive oil over medium-high heat. Add onion, bell pepper, and poblano pepper. Cook, stirring occasionally, 5 minutes or until onion is softened. Stir in squash and garlic. Cook, stirring frequently, 5 minutes. Add chili powder and tomato paste. Cook and stir 1 minute. Add chicken, broth, beans, tomatoes, and chipotle pepper. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Season to taste with salt and pepper. Remove pot from heat and stir in cilantro. Top servings with desired toppers. Rate it Print Nutrition Facts (per serving) 244 Calories 9g Fat 24g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 244 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 35mg 12% Sodium 962mg 42% Total Carbohydrate 24g 9% Total Sugars 5g Protein 19g Vitamin C 75.8mg 379% Calcium 94mg 7% Iron 3mg 17% Potassium 660mg 14% Folate, total 29.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.