Butternut Chicken Chili

I took this for a potluck this weekend, and everyone really liked it.

I was going to make my Corn Lover's Veg Stew - which I love - but followed a link to Butternut Chicken Stew on Simple Daily Recipes and decided to make a version of that.  I will be making this again!

 Butternut Chicken Chili

Ingredients: 

• 2 T olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 lb. boneless, skinless chicken thighs, cubed 
• 1/2 small butternut squash, peeled & cubed
• 1 small bell pepper, chopped (can use frozen)
• 1-1/2 tsp Chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 can cooked red beans (or kidney beans)
• 1 (14.5oz) can tomatoes
• 1 T tomato paste
• 2 cups beef broth
• 2 cups chicken broth
• 1 cup frozen corn

Directions:

1. Over medium high heat, saute onion and garlic in olive oil until onion begins to soften.
2. Add boneless skinless chicken thighs and cook until no longer pink, adding the peppers when chicken is almost cooked.
3. Lower heat to medium and add seasonings.  Continue cooking, stirring occasionally, while peeling and cubing the butternut squash.  Add squash as you get it cubed and stir to coat with oil and seasonings.
4. Once all the squash has been added, add beans, tomatoes, tomato paste, and broth.
5. Bring to a boil, then reduce heat, cover and simmer for about an hour or until squash is soft, stirring occasionally.  Add corn during the last 15 minutes.
6. Enjoy!

I made cornbread muffins to go with it, and it was amazing!

As with any soup, stew, or chili, feel free to adjust any ingredients to use what you have on hand or to suit your preferences.  Substitute chicken breasts or pre-cooked chicken (maybe from a rotisserie chicken), add more tomatoes or more beans, less broth, all chicken broth - it's up to you!