Chicken and Squash Chili
with white beans, yogurt and a cilantro, onion and pickled jalapeño salsa
Informations supplémentaires
30 min.
|
505 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, cilantro and jalapeños. Drain and rinse the beans. Peel the squash. Cut the squash in 2 horizontally then vertically. Remove the seeds with a spoon. Cut the squash into small cubes.
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
0.5unitButternut Squash
398mlWhite Kidney Beans
1unitRed Onion(s)
15mlJalapeño(s)
1unitCilantro
1unitGreek Yogourt 2%
6gTex-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