Chicken and Squash Chili
with white beans, yogurt and a cilantro, onion and pickled jalapeño salsa
Informations supplémentaires
30 min.
|
505 kcal
|
easy
|
|
Printable version
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 to taste 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 the heat to medium and simmer 12-14 minutes.
4. Make the salsa
Mix the rest of the onion to taste 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.
5. Plate your dish
Serve the chili topped with yogurt and salsa. Bon appétit!
280gGround chicken
300gButternut Squash
398mlWhite Kidney Beans
1unitRed Onion(s)
15mlJalapeño(s)
1unitCilantro
1unitGreek Yogourt 2%
6gTex-Mex Mix
1unitChicken Broth Cube(s)
What you need
pot, bowl
505 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
13g
20%
cholesterol
122mg
41%
fiber
12g
48%
protein
42g
saturated
4g
20%
sodium
111mg
5%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg