Chicken Quinoa Butternut Squash Chili

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!!

©2018 by Monica Hoss Nutrition and Wellness