What a  great dish sent in from Tracy in Mineral Bluff Georgia. She had some leftover roasted chicken that she bought at Ingles grocery store the night before then added it to her recipe for Butternut Squash Chicken Chile using Chipotle Infused Olive Oil, Pumpkin Spice Balsamic and Vermont Maple Balsamic. What you will need:

• Leftover roasted chicken
• 1 medium sweet onion diced
• 2 tbsp Chipolte Infused Olive Oil
• 1/4 cup Pumpkin Spice Balsamic
• 1/4 cup Vermont Maple Balsamic
• 1 cup canned diced tomatoes
• 1 red bell peppers, diced
• 2 cloves garlic, minced
• 1  butternut squash, cubed and peeled
• 2 cups black beans drained and rinsed
• 1 tbsp chili powder (add more if you like)
• 2 tsp paprika
• 4 cups vegetable broth
• Blue Ridge Habanero Sea Salt (Optional)

Directions:

Peel the butternut squash then cut into 1/2 inch cubes. Place in bowl and toss with 1/4 cup of the Pumpkin Spice Balsamic. Put in refrigerator till you are ready to add it in the pot.

Heat the chipotle olive oil in a on medium heat in a large pot. Sauté minced garlic and diced onion in oil for about 5 minutes. Reduce heat and add the butternut squash and roasted red pepper. Let simmer about 15 minutes. Add shredded leftover chicken, vegetable broth, black beans, diced tomatoes, chili powder, paprika and a pinch of the Blue Ridge Habanero sea salt. Let simmer on medium heat for about 1 hour. Serve hot and drizzle with Vermont Maple Balsamic to taste!