Red Chicken Chili with Butternut Sqaush
The only work this Red Chicken Chili Recipe requires is chopping veggies before you add everything to the crock pot and let it cook.
Servings: 4 servings
Ingredients
- 1 lb Boneless Skinless Chicken Breasts diced into 1/2 inch pieces
- ⅔ cup Sweet Potatoes peeled and diced
- 1 cup Butternut Squash peeled and diced
- ¾ cup White Onion diced
- 14 oz Diced Tomatoes
- 3 cups Low Sodium Vegetable Broth
- 14 oz Low Sodium Black Beans
- 2 tablespoons Green Chilis canned
- 1 tablespoon Garlic minced
- 1 tablespoon Chipotle Powder
- 2 tablespoons Cumin
- ½ teaspoon Coriander
- ¼ teaspoon Turmeric
- Optional Greek yogurt for topping
Instructions
- Place all ingredients ina a slow cooker except the black beans.
- Cook on high covered 5 hours until vegetables are softened. At the last hour, add the black beans and stir the chili.
- Cover and cook 1 hour more until fragrant. Transfer to a bowl and serve immediately with 1-2 tablespoons of Greek yogurt or coconut yogurt on stirred mixed in.
Notes
- Cut the butternut and sweet potatoes into uniform ½” pieces so that they all cook at the same rate.
- Rinse the beans to reduce the amount of sodium and cut back on the gas-causing component in the bean liquid.
- For rich, bold flavor, add the spices at the beginning of the cooking process, then taste the chili before serving to adjust to your tastes.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 38g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 601mg | Potassium: 1260mg | Fiber: 12g | Sugar: 7g | Vitamin A: 7651IU | Vitamin C: 25mg | Calcium: 142mg | Iron: 6mg