PREP TIME: 25 minutes
TOTAL TIME: 15 minutes
Serves:8
This delicious butternut squash chicken chili is the perfect protein packed, quick recipe that the whole family will love! It’s Whole30 compliant, dairy free and paleo.
INGREDIENTS
-
- 1.5 lbs boneless skinless chicken breasts cooked and shredded*
- 2 Tbsp ghee or avocado oil
- 1 medium butternut squash cut into 3/4” cubes (about 4 cups)
- Sea salt and black pepper
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 Tbsp fresh jalapeños finely chopped
- 2 tsp cumin
- 1 tsp oregano
- 3/4 tsp chili powder
- 1/4 tsp chipotle chili powder
- 4 oz can diced green chiles
- 3 cups chicken bone broth
- 1 tbsp fresh minced cilantro
- 1 tbsp fresh lime juice
- 2 tbsp nutritional yeast optional
- Sea salt and black pepper to taste
- Garnish: “sour cream” coconut cream see notes** avocado slices, cilantro
DIRECTIONS
1. If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
2. Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
3. Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
4. Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!
RECIPE AND IMAGE CREDIT: Michele Rosen of www.paleorunningmomma.com