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Comforting Slow Cooker Fall Harvest Chicken Chili

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A hearty, earthy, and sweet chili featuring roasted butternut squash, black beans, and tender chicken. This slow cooker recipe is easy to prepare, gluten-free, and perfect for cozy autumn evenings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 cups butternut squash, peeled and cubed
  • 1 large red bell pepper, diced
  • 1 cup corn kernels
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, lime wedges, Greek yogurt

Instructions

  1. Peel and cube the butternut squash into 1/2-inch pieces. Dice the yellow onion and red bell pepper. Mince the garlic cloves.
  2. Heat olive oil in a large skillet over medium heat. Add diced onions and red bell pepper; cook for 5 minutes until softened.
  3. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, and cinnamon. Cook for 1 minute, stirring constantly to bloom the spices.
  5. Transfer the sautéed vegetable and spice mixture into a 6-quart slow cooker.
  6. Add cubed butternut squash, corn, black beans, kidney beans, diced tomatoes (with juices), and chicken broth. Stir to combine.
  7. Place the chicken on top of the vegetable mixture. Do not stir the chicken in yet.
  8. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165°F and squash is tender.
  9. Remove chicken from the pot and shred it using two forks. Return shredded chicken to the slow cooker and stir.
  10. Taste and adjust seasoning with salt and pepper. Let sit for 10 minutes to thicken before serving.

Notes

Sautéing the aromatics and blooming the spices before adding them to the slow cooker significantly enhances the flavor. If the chili is too watery, remove the lid and cook on HIGH for the last 30 minutes to evaporate excess liquid. For a vegetarian version, omit the chicken and add an extra cup of beans or lentils.

Nutrition

Keywords: slow cooker, chicken chili, fall harvest, butternut squash, comfort food, gluten-free, easy dinner, healthy chili

Find it online: https://bitesienna.com/comforting-slow-cooker-fall-harvest-chicken-chili/