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Chicken and Squash Chili

30 min. | 505 kcal | easy |
Spicy, Express
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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!
280 g Ground chicken
300 g Butternut Squash
1 unit White Kidney Beans
1 unit Red Onion(s)
15 ml Jalapeño(s)
1 unit Cilantro
1 unit Greek Yogourt 2%
15 ml Tex-Mex Mix
1 unit Chicken Broth Cube(s)
What you need pot, bowl
505 kcal
% daily value
% daily value
carbohydrate 60g
fat 13g
cholesterol 122mg
fiber 12g
protein 42g
saturated 4g
sodium 111mg
sugar 12g
trans 0g