Green chiles and fire-roasted tomatoes give this chicken and squash chili a fiery kick.

Directions

1. Step 1Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.
2. Step 2Stir in chili seasoning mix and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, butternut squash, and chicken stock. Simmer, covered, until butternut squash is tender, 8 to 10 minutes. Season with kosher salt and black pepper.
3. Step 3Serve with saltine crackers, chopped onion, and sliced jalapeño peppers.