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Chicken and Squash Chili

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Chicken and Squash Chili

with white beans, yogurt and a cilantro, onion and pickled jalapeño salsa

Informations supplémentaires
30 min. | 505 kcal | easy | Spicy, Express | Printable version
1. Setup Chop the onion, cilantro and jalapeños. Drain and rinse the beans.
2. Cook the chicken Heat a drizzle of oil in a large saucepan. Cook 3/4 of the onion, the chicken and spices for 3-4 minutes. Add salt and pepper.
3. Add the broth Add the squash, beans, broth cube and 1.5 2P | 2.5 3P cups of water. Bring to a boil. Reduce heat to medium and simmer 12-14 minutes.
4. Make the salsa Mix the rest of the onion with the cilantro, the chopped jalapeños to taste (spicy!), a drizzle of oil, 1 tbsp. of red wine or cider vinegar, 1 tsp of sugar and a pinch of salt. You can leave the jalapeños aside and let everyone add more to their portion.
5. Plate your dish Serve the chili topped with yogurt and salsa. Bon appétit!
280gGround chicken
300gButternut Squash
1unitWhite Kidney Beans
1unitRed Onion(s)
15mlJalapeño(s)
1unitCilantro
1unitGreek Yogourt 2%
15mlTex-Mex Mix
1unitChicken Broth Cube(s)
What you need pot, bowl
505 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 60g
20%
fat 13g
20%
cholesterol 122mg
41%
fiber 12g
48%
protein 42g
saturated 4g
20%
sodium 111mg
5%
sugar 12g
trans 0g