Fast Chicken Chili With Butternut Squash

• 3 tablespoons canola oil, divided
• 2 cups (1/2-inch) cubed peeled butternut squash
• 2 tablespoons minced garlic, divided
• 2 cups chopped yellow onion
• 1 cup chopped red bell pepper
• 2 tablespoons minced jalapeno pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 3 cups unsalted chicken stock (such as Swanson)
• 2 (14.5-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
• 3 cups shredded skinless, boneless rotisserie chicken breast
• 3 tablespoons finely chopped cilantro leaves
• 1 teaspoon grated lime rind

1. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; saute 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.
2. Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; saute 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.
3. Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.
4. Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.

canola oil, garlic, yellow onion, red bell pepper, pepper, ground cumin, oregano, freshly ground black pepper, kosher salt, red pepper, chicken, beans, shredded skinless, cilantro, lime rind

Taken from www.myrecipes.com/recipe/fast-chicken-chili-butternut-squash (may not work)