Roasted Veggie Chicken Chili

24 oz mushrooms (I used baby bella, but white button would work too) – reserve several large to add later
1 pound carrots
1 medium onion – chopped
4 cloves garlic – sliced
vegetable oil
1 pound mashed butternut squash (I used some frozen I made last fall)
~2 cups chicken stock (I used some frozen I made earlier)
2 boneless, skinless chicken breasts (can use leftovers or whatever you have)
2 cans cannellini beans
black pepper
salt
cumin
chili powder

Pre-heat oven to 375-400°F – set rack to middle.

Wash and chop carrots and mushrooms. Slice or chunk onion. Slice garlic. Put all on cookie sheet. Drizzle with oil. Sprinkle with salt and pepper. Turn to coat. Place in oven cook ~30 minutes or until browned.

Turn at least once during cooking.

Put roasted veggies in stock pot with mashed squash and chicken stock.

Bring to boil. Combine with stick blender. Add chicken. Simmer until chicken is cooked through if using raw. Cover pot to retain liquid.

Add sliced mushrooms – continue to simmer, covered.

Remove chicken and shred. Return to pot, add beans and season with chili powder and cumin to taste. Add more salt and pepper as desired.

Vegetable stock can be used in place of chicken and omit the meat to make vegetarian. Use more stock for a thinner outcome, less for thick or simmer longer uncovered to thicken. Garnish with sour cream.

pics from my cell phone: Nexus 5