Chili isn’t often a food that I crave during the hot summer months, it’s more of a fall-time favorite for me… but something about this weekend just had me longing for a big bowl of this spicy good stuff?!
I also had a ton of summer squash from the farmer’s market to use up, so I figured hey, what better way to make a light version of a fall-time favorite by adding those to the mix
Chicken, white beans, onion, garlic and a few spices later… and we were in chili business!!
Summer Squash White Chicken Chili
- 1 onion, diced
- 2-3 cloves garlic, minced
- 3 pattypan squash, diced
- 1/2 whole chicken, shredded (about 2 cups of meat)
- 2 cans cannellini beans, drained & rinsed
- 1 small can diced green chilis
- 6-7 cups chicken stock (I used homemade)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tblsp olive oil
- sea salt & black pepper to taste
- hot sauce to serve (and other toppings if you like!)
Buying chicken like this vs. pre-cut breasts & thighs will not only save you lots of money (great way to eat antibiotic & hormone-free meat without emptying your wallet!) but will also bump up the flavor of any dish many o’notches.
Chicken skin = flavorrrrr. And you remove it after cooking anways
I just placed the chicken into enough boiling water to cover, then simmered for 25 minutes until cooked.
Once done cooking, I removed the skin and shredded the chicken meat and then we were ready to rock n’ roll!
To build the chili:
First, a quick sauté of the onion in olive oil over medium heat until softened & translucent, about 7 minutes, stirring occasionally.
Then in goes the squash. Cook another 7 minutes or so (splash in some H2O if it starts to stick).
At the last minute add in the garlic, stir stir stir.
Next in go the beans, shredded chicken, diced chilis and spices/salt/pepper.
Let this warm through for about 5 minutes.
Finally add in the chicken stock, stir, cover and let simmer away anywhere from 30 minutes to an hour depending on how much time you have
I must have been feelin’ ambitious yesterday as I decided to whip up a batch of chicken stock from scratch, you guys know how much I adore homemade chicken stock!!!
And it’s seriously so effortless compared to the amazing flavor results it yields.
When I roast a chicken I’ll save the leftover bones in the freezer (last up to about 3 months) until I have a couple hours to let the stock simmer using this simple method. In addition to using it for my recipe, I just freeze any leftover stock from the batch for future use, win win!
But since I know that there isn’t always time for that, find a good quality boxed chicken stock instead if ya like
I served my bowl o’ summer chili with lots of Cholula hot sauce <— this stuff is crack.
And enjoyed every single bite!!!
This chili was spot on, not too heavy with the light summer veg / chicken combo but also kinda creamy from the white beans. And don’t forget that wonderful homemade chicken stock, oooooo whattttt flavorrrrrr!!
I’m glad it didn’t disappoint, because I think lil’ sis and I had gotten way too excited for dinner after smelling the chicken stock cooking up all afternoon
I’ll definitely be making this one again… especially since I know how plentiful summer squash is about to be at the market!
Hope everyone is enjoying their start to the week