Make It
Step 1
Preheat oven to 425° F. Toss butternut squash with half of the olive oil, season with salt and pepper and roast for 30-35 minutes or until tender, stirring halfway through cooking.
Step 2
Heat other half of olive oil and sauté onions and poblano peppers over medium-low heat until soft, about 10 minutes.
Step 3
Add jalapeños, garlic, spices, salt, pepper and sauté another minute or until fragrant. Add broth.
Step 4
Drain beans and rinse. Add 2 cans to the chili and mash the other can with a potato masher. Add to the chili.
Step 5
Bring to a boil, reduce to a simmer for 15 minutes.
Step 6
Add lime juice and Chik’n. Simmer another 5 minutes or until desired consistency. If chili becomes too thick add a little more broth or water. Taste and adjust seasoning.
Step 7
Serve with scallions, cilantro, sliced jalapeños, and lime wedges.
