This is an excellent treat to warm your belly on a cold day. Try our Butternut Squash based Orange Chicken Chili! This is a creamy style chili perfect for cleaning out those stuffed sinuses in the winter or just for an endorphin rush. You do not have to make it as spicy as we say to do here. Feel free to replace the KillerSWARM Hot Sauce with anything a little more on the tame side! This is more than a Spicy Chicken Chili Recipe, this is the best chicken chili there is.
64 oz cooked butternut squash puree
32 oz chicken broth
2 TBSP Chili Powder
1 TBSP Minced Garlic
1 Tsp Salt
1/2 Tsp White Pepper
1 Large Red Onion – diced
2 Red or Orange Bell peppers – diced
1/4 C. Milk or Light Cream
2 TBSP Butter
3 TBSP PexPeppers KillerSWARM Hot Sauce
16 oz Cream of Celery Soup
18 oz Dark Red Kidney beans
18 oz Black beans
1.5 lb Boneless Skinless Chicken Breast – chunked
8 oz Monterey Jack Cheese – grated
4 oz Mild Cheddar Cheese – grated
1/4 C. Packed Brown Sugar
- Add squash, chicken broth, chili powder, salt, pepper, onion, and
bell peppers to large pot and bring to a hard boil. Reduce by 1/3.
Using an immersion blender or upright blender puree the squash mixture
and add to slow cooker on low. Drain and rinse beans thoroughly, add
to slow cooker.
- While the squash mixture is reducing add cream of celery, cheese, Hot Sauce, and
milk to a small sauce pot, mixing constantly to ensure cheese does not
carmelize. When the cheese sauce is ready add the brown sugar and add
to slow cooker.
- Season the chicken with more a bit of salt and pepper, cook until just pink
inside and then you will want to add the chicken to the slow cooker to get started on this delicious chili.
- With all ingredients in the slow cooker, on low, allow to cook for 12
hours, stirring occasionally.
- Serve garnished with fresh chives and sour cream.