A pot of Chili can be the perfect one dish meal when planning food for camping.
Good ‘ol comfort food… so versatile for lunch or dinner. You can easily change various ingredients to suit what you have on hand, including the type of protein, vegetable or even the liquid base.
Cooking or re-heating chili is also easy to achieve using the stove, grill, dutch oven or microwave/convection oven.
Listed below is a chicken chili that has mild spices and is a true crowd pleaser! You can double the recipe for additional servings. Store leftovers in the fridge or freezer. I store leftovers in the fridge and enjoy the chili over a few days as it tastes even better the day after it is prepared allowing time for the spices and other ingredients to blend together. Serve the chili with a side of coleslaw, cornbread and bacon wrapped asparagus.
Chicken & White Bean Chili
1 ½ cups butternut squash, cubed (1”)
½ red onion rough chopped
2 tablespoon olive oil
2 lb. boneless, skinless chicken thighs
1 1/2 cups chicken broth
12 oz. mango salsa
15.5 oz. diced canned tomato
1 4 oz. can chopped diced green chilies
1 ½ teaspoons dried oregano
2 teaspoons cumin
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Fresh chopped parsley and cilantro, to taste (approx.. ¼ bunch of ea.)
*1 can (15.5 oz) cannellini beans, drained
8 oz. sour cream
8 oz. grated cheddar cheese
Saute’ butternut squash cubes in 1 tablespoon of olive oil over medium/high heat until the squash is lightly browned, remove squash from pan. It will be added in again later. Saute’ onions in the remaining 1 tablespoon of oil, stirring occasionally until the onions are translucent.
Add raw chicken, continue cooking until cooked. Remove cooked chicken thighs and chop into bite size pieces, then return the chicken to the pan. Add the butternut squash into the pan with the onion and chicken.
Stir in chicken broth, salsa, diced tomatoes, diced green chilies and spices listed above in ingredients. Simmer chili for 20 minutes then add beans, parsley and cilantro and simmer another 20 minutes. Serve in bowls or coffee mugs.
Top with sour cream and grated cheddar cheese to garnish.