PREP TIME:  25 minutes
TOTAL TIME: 15 minutes

Serves:8

This delicious butternut squash chicken chili is the perfect protein packed, quick recipe that the whole family will love! It’s Whole30 compliant, dairy free and paleo.

INGREDIENTS

    • 1.5 lbs boneless skinless chicken breasts cooked and shredded*
    • 2 Tbsp ghee or avocado oil
    • 1 medium butternut squash cut into 3/4” cubes (about 4 cups)
    • Sea salt and black pepper
    • 1 small yellow onion diced
    • 4 cloves garlic minced
    • 1 red bell pepper diced
    • 1 green bell pepper diced
    • 2 Tbsp fresh jalapeños finely chopped
    • 2 tsp cumin
    • 1 tsp oregano
    • 3/4 tsp chili powder
    • 1/4 tsp chipotle chili powder
    • 4 oz can diced green chiles
    • 3 cups chicken bone broth
    • 1 tbsp fresh minced cilantro
    • tbsp fresh lime juice
    • 2 tbsp nutritional yeast optional
    • Sea salt and black pepper to taste
    • Garnish: “sour cream” coconut cream see notes** avocado slices, cilantro

DIRECTIONS

1. If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.

2. Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.

3. Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.

4. Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!

RECIPE AND IMAGE CREDIT: Michele Rosen of www.paleorunningmomma.com