Someone, anyone, sign me up for a chili cook off on the asap! I have the winner. No shit. This chili is two things: easy and magical.
That’s right, I called it magical. It was. I heard the angels singing.
A few things about this chili; I made it in the crockpot and I hid a whole squash in it. Bad ass. Oh, and I made up the recipe because I couldn’t find what I wanted on the interwebs. It may have been one of the only times they let me down.
I’m not kidding when I say this is good. I ate it everyday for lunch last week and I never do silly things like that.
Chicken Chili with Butternut Squash
2lbs boneless skinless chicken breasts
1 butternut squash
2 poblano peppers
1 28oz can fire roasted tomatoes with green chilis
1 ½ tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
few grinds of black pepper
Step 1: Preheat oven to 375º. Place peppers on a cookie sheet and throw into the oven for about 30 minutes. Be sure to turn them every 10 or so. You want them evenly charred. Meanwhile, peel and dice butternut squash. This will be a bitch, but it’s far cheaper to buy the damn thing whole, so suck it up. Okay?
Step 2: Put roasted peppers into a paper bag while hot and let cool. The steam will help you peel the skin off. Once cooled, remove skin and stem. Chop into small pieces and throw into crock pot with squash, tomatoes and spices. Give it all a good stir and put chicken breasts on top.
Step 3: Simmer on low for 5-7 hours. Remove chicken and shred. Once shredded add back to the pot. This goes great with tortilla chips or corn bread. Or nothing if you’re paleo.