rib crackin' chicken & butternut squash chili
Author: Yvonne Cornell
  • Splash of olive oil
  • 2 lbs. pre-cut butternut squash
  • 1 lb. pre-cut roasted chicken or 1 lb. turkey sausage, casings removed
  • 1 TBSP chipotle sauce from a jar or squeeze bottle
  • 1½ tsp cumin
  • 1 tsp chili chipotle powder
  • 1 tsp crushed red pepper
  • 2 tsp turmeric
  • 1 rounded TBSP capers, rinsed
  • 32 oz. chicken broth or more for a soup-like chili
  • 1 15 oz. can of black eyed peas, rinsed
  1. Heat a large pot over medium heat. Add a generous splash of olive oil. If using turkey sausage instead of chicken, sauté the turkey first until cooked through. Remove from pan, set aside and deglaze pot with a splash of white wine before adding spices and butternut squash. Add chipotle sauce, cumin, crushed peppers, turmeric and chipotle chili powder. Stir in squash cubes and cover in spices. Continue to simmer 10-12 minutes, covered. Add chicken broth and bring to a very gentle simmer. Cook uncovered for 20-25 minutes or until squash has softened. Add cooked chicken or sausage, rinsed black eyed peas and capers. Heat a further 10 minutes until hot and serve. This chili makes great leftovers because the extra overnight in the spices makes it bolder the next day. It's not too spicy, so if you're like my eldest son, feel free to add sriracha sauce.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/11/30/an-autumn-rib-crackin-chili/