Butternut Squash and Chicken Chili

INGREDIENTS:

> 1 lb. ground chicken

> 1 chopped sweet onion

> 2 chopped garlic cloves

>  1/2 tbsp. olive oil

> 1 oz. chili seasoning mix

> 1 (7-oz.) can diced green chiles

> 2 (15-oz.) cans rinsed black beans

> 2 (14.5-oz.) cans diced fire-roasted tomatoes

> 1 (0.85-lb.) package pre-cut butternut squash (about 3 cups)

> 1 (14.5-oz.) can chicken stock

> Kosher salt and black pepper

> Saltine crackers, chopped onion, and sliced jalapeño peppers, for serving

DIRECTIONS

1. Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.
2. Stir in chili seasoning mix and diced green chilies; cook 1 minute. Stir in black beans, fire-roasted tomatoes, butternut squash, and chicken stock. Simmer, covered, until butternut squash is tender, 8 to 10 minutes. Season with kosher salt and black pepper.
3. Serve with saltine crackers, chopped onion, and sliced jalapeño peppers.

Special thanks to  MARIAN COOPER CAIRNS