Chicken Butternut Squash Chili

15 Jan

The butternut squash, courgettes and red peppers make a really good stand in for beans. I prefer to make this in a slow cooker so you can toss in the ingredients and forget about it until dinner. Cooking at a low temp also makes for really delicious, moist shredded chicken.

Paleo Chicken Chili

Paleo Chicken Butternut Squash Chili

Chicken Butternut Squash Chili

1 yellow onion, chopped

1 butternut squash, peeled and chopped

1 red pepper, chopped

1 courgette, chopped

3 chicken breasts (bone in or out doesn’t matter, it gets pretty shredded either way)

2 400 g cans chopped tomatoes

1 tbsp each of cumin and chili powder

                                         Salt and pepper to taste

Layer your veg in the bottom of the slow cooker, topped with the chicken, the seasonings and finally the cans chopped tomatoes. Set on low and cook for 6 hours or so, stirring when you think of it. I served the chili with fresh coriander (cilantro) and a salad of greens, cabbage, avocado and a balsamic reduction.


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