Chicken Chili with butternut squash and a cream cheese twist
Dec 2, 2020 20:17:36 GMT -5
B&N likes this
Post by B&N on Dec 2, 2020 20:17:36 GMT -5
Typically the first night camping I make dinner very easy such as heating up some homemade Chicken Chili and honey cornbread. This recipe is a huge hit for us.
3 Chicken breasts (uncooked)
1/2 cup Chicken broth (I use chicken bone broth - add more if needed as the original recipe called for 2 cups)
2 Cans of Diced tomatoes (the original recipe also called for 1 can tomato sauce but I never added it)
1/2 Yellow Onion
2 Jalapenos diced (I remove the inside membrane and seeds)
1 Red Bell Pepper diced
1 Small Butternut Squash (Peeled and diced - it seems to just melt into the sauce; The original recipe called for corn so add corn if you like. We wanted something a bit healthier so the butternut squash worked great)
3 Cans of Black Beans (I add these near the end with the cream cheese)
2 Tablespoons of Chili Powder
2 Teaspoons Cumin
1 Teaspoon Oregano
1 Teaspoon Garlic
4 Ounces Cream cheese added at the end of cooking (but be sure to give it time to melt in)
We don't add salt so salt to your taste.
Throw everything in a pan except black beans and cream cheese and cook for 4 hours. It looks pretty thick when I first start cooking it but it always breaks down into a good thickness. I pull the chicken out half way through, shred it and put the chicken back in the pot. Add black beans and cream cheese the last hour. So we make it ahead of a trip in the fall or winter. We love to have an easy dinner that first night and this one is great.
Topping of your choice... chopped raw onions, diced jalapenos, cheese, cilantro
3 Chicken breasts (uncooked)
1/2 cup Chicken broth (I use chicken bone broth - add more if needed as the original recipe called for 2 cups)
2 Cans of Diced tomatoes (the original recipe also called for 1 can tomato sauce but I never added it)
1/2 Yellow Onion
2 Jalapenos diced (I remove the inside membrane and seeds)
1 Red Bell Pepper diced
1 Small Butternut Squash (Peeled and diced - it seems to just melt into the sauce; The original recipe called for corn so add corn if you like. We wanted something a bit healthier so the butternut squash worked great)
3 Cans of Black Beans (I add these near the end with the cream cheese)
2 Tablespoons of Chili Powder
2 Teaspoons Cumin
1 Teaspoon Oregano
1 Teaspoon Garlic
4 Ounces Cream cheese added at the end of cooking (but be sure to give it time to melt in)
We don't add salt so salt to your taste.
Throw everything in a pan except black beans and cream cheese and cook for 4 hours. It looks pretty thick when I first start cooking it but it always breaks down into a good thickness. I pull the chicken out half way through, shred it and put the chicken back in the pot. Add black beans and cream cheese the last hour. So we make it ahead of a trip in the fall or winter. We love to have an easy dinner that first night and this one is great.
Topping of your choice... chopped raw onions, diced jalapenos, cheese, cilantro
