Blue Hubbard Squash Chili

• 5 cups Blue Hubbard squash, peeled & diced
• 1 cup sweet onion, diced
• 1 poblano, diced
• 2 hatch chiles, diced
• 1 garlic clove, minced
• 6 cups chicken stock (preferably homemade)
• 2 medium tomatoes, diced
• 1 can great northern beans, drained and rinsed
• 1 cooked chicken breast, diced
• 1 teaspoon pasilla chile powder
• 1 tablespoon ancho chile powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• Salt, to taste

1. Spray heavy bottomed dutch oven with cooking spray, then add diced onions, peppers, garlic, and squash to pan.
2. Saute vegetables until soft, about 5-7 minutes.
3. Add chicken stock, tomatoes, beans, diced chicken, and herbs.
4. Bring to boil, then reduce to a simmer for about 30 minutes.
5. Season with salt & pepper to taste.

sweet onion, poblano, hatch chiles, garlic, chicken stock, tomatoes, great northern beans, chicken, chile powder, chile powder, paprika, paprika, pepper, salt

Taken from food52.com/recipes/38307-blue-hubbard-squash-chili (may not work)