Chilin with our Favorite Chili

Roasted Red Pepper, Butternut Squash Chicken Chili

Okay, I fess up – I have become addicted to our Roasted Red Pepper, Butternut Squash Chicken Chili and I am not alone!  I am sharing this recipe with you all, and confessing – right up front, that what starts as a delicious, relatively easy preparation is habit forming.  The beauty of this dish is that you can make a great pot of it, and it is just as wonderful reheated as it is the first day you make it for your Dinner!  It works well with a Crock Pot, and dresses up showy like for dinner… with a dollop of sour cream and lime wedge.

It is also a dish that showcases the depth of our Spice Line!  Some of these things just happen naturally, what came first the Chicken (the recipe) or the Egg (spice line).  It was the recipe but at this point I simply use the Amazing Trio of Rub, Heat and Herbes.  Honestly friends – the depth and delicacy of the heat blend elevates this dish to Amazing!  So make this for your family and enjoy all the taste (and then enjoy again the next day)!  For myself…I am getting ready to heat this up for lunch again!
The truth, there is no salad on the side involved; I am just going to savor each delicious bite of chili!

Loving creating and the sharing:

Roasted Red Pepper and Butternut Squash
 White Chicken Chili – Yahooooooo!

1 Onion
1 cup Carrot, 1 Cup Celery
1 Red Pepper
1 Butternut Squash
1 Whole Broasted Chicken deboned
1 cup white wine
2 cups chicken stock
1 C.Cream
Parsley
Cilantro
Limes
*1 teaspoon of chili powder
Cornstarch
Roasted Rosemary spears
Roasted Whole Garlic Head
1 Large jar White Northern Beans
1 Lg Jar *Salsa Verde*we rec. Guy Fieri’s

Or *Kick it up with the Amazing Version adding
1 Tsp Amazing Rub to Veggies prior to roasting
1 Tbsp. *Amazing Heat to replace Chili powder
1 Tbsp of the *Amazing Herbes to replace herbs

Prepare by: Coarsely chop onion, carrot and celery.  Sauté in olive oil on high heat (wilt/ not caramelize).
Add one cup of white wine, let this wine reduce and bring up anything left from pan bottom, add
2 cups chicken stock and simmer.
Meanwhile coarse chop red pepper, butternut squash and roast in hot oven (400) with a bit of olive oil and sea salt pepper (Amazing Rub) until gently browned and roasted.  At the same time roast whole garlic head (top cut off with a little olive oil – wrapped in foil) in same oven, with Rosemary spears.  Rosemary will brown relatively quickly (10mins) but the garlic should roast for a full hour until soft and browned, set this aside for addition to chili later.  Take a broasted chicken, remove meat and do a coarse chop, reserve bones for a great start to stock, another day.  Add roasted Rosemary and garlic, chili powder, parsley, cilantro, northern beans and entire jar of green salsa Verde.  Let simmer gently for 30 minutes or so (however, this can stay simmering very gently for an hour or more) The Amazing Heat and Herbes are dynamite add to kick this recipe way up, Tbsp each!For a finish, add cream, check seasoning for salt and pepper. 
To serve, garnish with a fine chopped mixture of parsley/cilantro, a spoon of Crème Fraiche or sour cream.