Community Cookbook
Tuesday, 22 September 2015 11:08
Chicken Butternut Chili Featured
Written by Courtney @ LPHJ Kitchen
Chicken Butternut Chili
LPHJ Kitchen
This non-traditional chili recipe is loaded with veggies and bold flavors. It's perfect for cool weather, tailgates and lazy days! It's also bean free!
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Ingredients:
1 cup cooked chicken, chopped
2 cups butternut squash, cubed
1 cup carrots, diced
2 celery stalks, diced
1 onion, diced
1/2 cup tomatoes, diced
2 Tbsp tomato paste
2 cups chicken stock
1 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
Cilantro, for garnish -
Instructions:
In a large stockpot, combine broth, squash, carrots, celery, onions and tomatoes. Cook, covered, over medium heat for about 30 minutes or until vegetables are cooked through. Stir in tomato paste, chili powder, sea salt, pepper, cumin, cinnamon and paprika. Add in chicken and cook for another 5 minutes. Ladle into bowls and sprinkle with cilantro if desired. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 6
- Cuisine: American (general)
- Cooking method: Boil/blanch/poach
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no alcohol, no grains
- Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, One-pot meal, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
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Substitution ideas:
If you want a vegan version, swap the chicken out for some black or kidney beans. You could also use beef instead of chicken.
If you want to use the slow cooker, add ingredients to cooker and cook over high heat for 4 hours, or low heat for 8 hours. The pressure cooker makes quick work of this also. - Specialty Diets: Paleo
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