Chicken Butternut Chili

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 cups cubed peeled butternut squash
• 1 medium tomato, chopped
• 2 tablespoons tomato paste
• 1 envelope reduced-sodium chili seasoning mix
• 2 cups chicken stock
• 1 cup cubed cooked chicken breast
• Chopped fresh cilantro

1. In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes.
2. Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro.
3. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

canola oil, carrots, celery, onion, tomato, tomato paste, chicken stock, chicken breast, fresh cilantro

Taken from www.tasteofhome.com/recipes/chicken-butternut-chili/ (may not work)