Yield
6Author
Ayla KavanaghPrep time
15 MinCook time
60 MinTotal time
1 H & 15 MButternut Squash Chicken Chili
On a cold winter night, a warm bowl of chili, warms the soul and packs plenty of flavor. I like spice so I left the seeds in the jalapeños. You can remove them or if you are not a fan of spice, leave them out. The nutritional yeast adds a nice flavor, but it is not necessary.
Ingredients
Instructions
Instructions:
- 1. If your chicken needs to be cooked, before shredding, do this. Poach chicken -put chicken in a large pot, fill with water to 1/2 inch above chicken. Bring to a boil. Reduce to a simmer and cook for about 15 minutes (or a thermometer reads 165 degrees).
- 2. Heat a large dutch oven or pot over medium heat, add avocado oil. Add the butternut squash and sprinkle with sea salt and black pepper. Saute, stirring occasionally for about 8 minutes, until just beginning to brown and soften.
- 3. Add the diced onion and saute for about a minute until translucent. Add garlic, peppers, and spices. Stir and saute for about 5 minutes, until fragrant and softened.
- 4. Add in the green chiles and broth. Stir and bring to a boil. Reduce to a simmer for 45 minutes. Stir in chicken, nutritional yeast, cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper, if desired.
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