Sunday's Dinner
This is my version of a healthy take on chili. It has great fall flavors and my kiddos actually loved it. I love it when I can serve them real food instead of the regular chicken nuggets with mac & cheese.
Ingredients:
+ 1 small container of butternut squash, diced or 1 1/2 lb. of butternut squash, peeled, seeded & diced
+ 4 cups of chicken broth
+ 2 chicken breasts, boneless and skinless or about 1 1/2 lb.
+ 1 tbsp. olive oil
+ 1 medium yellow onion, finely chopped
+ 1/2 tsp. kosher salt
+ 4 cloves of garlic, minced
+ 1 1/2 tsp. dried oregano
+ 1 can (14 oz) petite diced tomatoes
+ 1 can (14 oz) black beans, drained and rinsed
+ 1/2 cup of uncooked barley (or quinoa)
+ freshly ground pepper
Chili Toppings:
+ sour cream, chopped cilantro, shredded cheese (I used Monterey Jack), chopped onion (optional), and diced avocado
Directions:
1. Bake butternut squash (add a drizzle of olive oil and salt and pepper) in a cookie sheet until barely tender about 10 minutes in a 400F oven. Remove half of the squash pieces, and set aside.
2. Continue baking the rest of the squash in the oven for another 10 minutes until very tender. Mash this mixture with a fork and set aside.
3. In a large pot set over medium heat, bring the chicken broth to a simmer.
4. Add the chicken, and cover until the chicken is cooked through about 15 minutes.
5. Transfer the chicken to a plate and allow to cool. Pour broth into a bowl and set aside.
6. Return the pot to the stove, and lower heat to medium. Heat olive and then add onion, and cook stirring occasionally, until onion starts to brown, about 8 to 10 minutes.
7. Add salt, garlic, oregano. Cook, stirring, for 1 additional minute.
8. To the pot mixture add tomatoes, butternut squash pieces, mashed squash, and stir to combine.
9. Stir in reserved broth and add barley or quinoa. Bring to a simmer, cover and cook until the barley or quinoa is cooked about 15 minutes.
10. Meanwhile, shred chicken with your fingers or fork. Add it to the pot once the barley or quinoa is cooked. Add the black beans and freshly ground pepper.
11. Stir and bring the stew to a simmer, uncovered, to heat, about 5 minutes.
12. Serve warm with your choice of toppings.
Happy first day of autumn!
recipe adapted from Cookin Canuck
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