Butternut Squash & Black Bean Chicken Chili

Saturday, September 07, 2013

From our skinny table to yours...

With September comes football, pumpkin coffee and CHILI!  We love butternut squash and we loved our Green Chicken Chili.  With that said, we introduce the sister to our Green Chicken Chili, our Butternut Squash and Black Bean Chicken Chili.  Did you ever think you would be able to sit down in front of a big bowl of chili and actually feel good about eating it??

This chili is super easy to make, which makes us very happy girls.  We start by browning up organic lean ground chicken with red onion, yellow peppers, jalapeno and garlic. Vegetarian?  Skip the meat and add in protein packed quinoa!  
We season our chili up with cumin, chili powder and lots of fresh cilantro.  We add in a jar of salsa verde, butternut squash, black beans, chicken stock and let it simmer away. Top it off with even more cilantro and just a tablespoon of reduced fat Mexican cheese and you will be in heaven :)
YUM!!  Hope you enjoy :)
Nutrition Facts Per Serving
Calories: 311
Fat: 10.9 grams
Carbs: 32.2 grams
Dietary fiber: 8.1 grams
Protein: 24.7 grams
1 pound organic lean ground chicken (or 1 cup dry quinoa for vegetarian variety)
1/2 red onion chopped
2 peppers chopped (we used 1 orange, 1 yellow)
3 garlic cloves minced
1 jalapeno minced
1 jar of salsa verde (green tomatillo salsa)
4 cups chicken stock
1 can black beans (rinse to remove any excess sodium!)
4 cups butternut squash chopped
2 tbsp cumin
2 tbsp chili powder
1 tbsp whole wheat flour
1 handful cilantro
1 tbsp. olive oil
6 tbsp. reduced fat Mexican cheese
Let's get cooking!
1.  Add 4 cups chicken stock to small pot over high heat and bring to boil.  Add butternut squash and boil for approx. 15 minutes or until soft.  Do not discard the chicken stock. 
2.  Meanwhile, add one tbsp. olive oil to large pot.  Add chopped onion, all peppers (including jalapeno) and garlic to pan.  Brown for 3 minutes.  Add ground chicken, cumin, and chili powder and sauté an additional 5 minutes.
3.  Add the salsa verde and whole wheat flour.
4.  When butternut squash is soft, strain and save 2 cups of chicken stock.  Add butternut squash and 2 cups of stock to chili.
5.  Add in can of rinsed black beans and 3/4 of fresh cilantro.
6.  Reduce heat to low and simmer for approx. 25 minutes (the longer you let the chili cook the better it will taste)
7.  Garnish with fresh cilantro and one tbsp. of reduced fat Mexican cheese!
Serves 6 healthy portions :)

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  1. wooow This looks so delicious! definately gunna try this out. Thanks for sharing the recipe! :) Have Great weekend. :)


  2. I love this! Such a huge fan of chili and never thought of making it with butternut squash. Really happy I found your blog, seems like you have tons of great food ideas!

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