Chik'n
Chik'n

Butternut Squash & White Bean Chili

Butternut Squash & White Bean Chili
Level
Easy
Prep 
15 min
Cook 
1 hr
Servings
Makes 6 servings

INGREDIENTS

  • 3 cups butternut squash, diced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium poblano peppers, seeded and diced
  • 1 medium jalapeño, seeded and diced
  • 2 teaspoons garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 4 cups vegetable broth
  • 3 cans (16 ounces each) white beans
  • 1 pack (8 ounces) SWEET EARTH Enlightened Foods Mindful Chik'n™ Strips
  • Salt and Pepper (to taste)
  • 1 lime (juiced)
Package of Mindful Chik'n Strips with product description and benefits by chik'n in a sauce and a tray of uncooked strips.
Plant-based Chik'n

MAKE IT

Step 1
Preheat oven to 425° F. Toss butternut squash with half of the olive oil, season with salt and pepper and roast for 30-35 minutes or until tender, stirring halfway through cooking.
Step 2
Heat other half of olive oil and sauté onions and poblano peppers over medium-low heat until soft, about 10 minutes.
Step 3
Add jalapeños, garlic, spices, salt, pepper and sauté another minute or until fragrant. Add broth.
Step 4
Drain beans and rinse. Add 2 cans to the chili and mash the other can with a potato masher. Add to the chili.
Step 5
Bring to a boil, reduce to a simmer for 15 minutes.
Step 6
Add lime juice and Chik’n. Simmer another 5 minutes or until desired consistency. If chili becomes too thick add a little more broth or water. Taste and adjust seasoning.
Step 7
Serve with scallions, cilantro, sliced jalapeños, and lime wedges.