Butternut Squash Chicken Chili

Butternut Squash Chicken Chili

What You Will Need:

Leftover roasted chicken

2 Tbsp. Patricia & Paul Chipotle Infused EVOO

1/4 c. Patricia & Paul Cinnamon Pear Dark Balsamic

1/4 c. Patricia & Paul Maple Dark Balsamic

1 c. canned diced tomatoes

1 red bell peppers, diced

2 cloves garlic, minced

1 butternut squash, cubed and peeled

2 c. black beans drained and rinsed

1 Tbsp. chili powder (add more if you like)

2 tsp. paprika

4 c. vegetable broth

Sea salt

Peel the butternut squash the cut into 1/2 inch cubes. Place in bowl and toss with 1/4 cup of Cinnamon Pear Dark Balsamic. Put in refrigerator till you are ready to add it in the pot.

Heat the Chipotle EVOO on medium heat in a large pot. Sauté minced garlic and diced onion in oil for about 5 minutes. Reduce heat and add the butternut squash and roasted red pepper. Let simmer about 15 minutes.

Add shredded leftover chicken, vegetable broth, black beans, diced tomatoes, chili powder, paprika and a pinch of the sea salt. Let simmer on medium heat for about 1 hour.

Serve hot and drizzle with Patricia & Paul Maple Dark Balsamic to taste!