When my husband travels for work I like to make meals that he probably wouldn't choose to eat. He's usually a good sport about the meals I make, but I know his limits. He isn't crazy about many veggies and doesn't like beans. I'm a lover of plant based meals, while he needs all the meat.
I threw together this chili recipe with some ingredients I had in my fridge and pantry. It turned out pretty good! I've been the chili all week. I like topping mine with a big dollop of plain greek yogurt for extra protein and creaminess. I also use freshly shredded cheddar cheese (it melts better than pre-shredded) and green onions.
I've had a few of you ask for the recipe on social media so here it is! The only disclaimer is that I felt it was missing a little flavor so I recommend you taste it and adjust spices to your preference.
Chicken Quinoa Butternut Squash Chili
Makes 6-8 servings
12-16 oz cubed and peeled butternut squash
15 oz can kidney beans, drained
15 oz can petite diced tomatoes
1 lb boneless skinless chicken thighs
1 cup diced carrots
1 onion, diced
2 garlic cloves, minced
1/2 cup dry quinoa
1 envelope taco seasoning
1 quart chicken broth
salt and pepper to taste
Optional toppings- plain greek yogurt, shredded cheddar cheese, green onions, etc
Add all ingredients to slow cooker. You may need 1-2 cups water or extra chicken broth if ingredients aren't submerged in liquid.
Cook on high for 4 hours, or low for 6 hours.
Take the lid off and scoop out the chicken; shred it and return to the slow cooker.
Ladle into bowls and top with desired ingredients.
If you try this recipe let me know!!