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Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
65 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or large saucepan, heat the oil over medium-high. Add the shallot and garlic and cook, stirring often, until softened, 2 minutes. Add the chicken; season with salt and pepper and cook, stirring often, until browned, 5 minutes. Add the orange zest, juice, chipotles and tomato paste and cook, stirring often, until fragrant, 2 minutes.

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  • Add the squash, pinto beans and 3 cups water; bring to a boil. Cover; reduce the heat to medium- low and simmer the chili until the squash is just tender, about 20 minutes.

  • Using the back of a spoon, smash some of the squash against the side of the pot and stir into the chili to thicken. Simmer until the flavors meld, about 5 minutes more. Season, divide among bowls and garnish with the scallions.

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