Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
2 (15.5 ounce) cans low-sodium Great Northern beans, rinsed and drained
4 cups low-sodium chicken broth
2 teaspoons Sriracha hot chili sauce, plus more for serving
1 lime, sliced into 6 wedges
cilantro, chopped
cotija cheese, crumbled

Directions:

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for a couple of minutes. Add the garlic and cook for another 30 seconds.
2. Add the ground chicken and cook until it begins to brown. Add chili powder, cumin, oregano and salt and continue cooking for about five minutes.
3. Add the butternut squash, beans, chicken broth and Sriracha hot chili sauce and bring to a boil. Reduce heat to medium-low and simmer for at least 20 minutes.
4. Ladle chili into six bowls and squeeze a lime wedge over each serving. Top with cilantro, cojita cheese and additional Sriracha hot chili sauce if desired.

Servings: 6