Slow Cooker Salsa Verde Chicken Chili

joybauer.com

Kellie

2 to 3 cups of diced butternut squash, cut into ½-inch pieces or smaller*

1 small yellow onion, finely diced (~½ cup)

1 small green bell pepper, seeded and diced

½ to 1 small jalapeño pepper, seeded and finely diced, (~1½ tablespoons)

1 jar (16 ounces) salsa verde

2 cups reduced-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon ground black pepper

2 pounds boneless, skinless chicken breast

1 can (15 ounces) dark red kidney beans, rinsed and drained

1 can (15 ounces) cannellini beans, rinsed and drained

1 bunch of scallions, sliced, green and white part

1 cup coarsely chopped cilantro or parsley

Optional garnish: Greek yogurt, lite sour cream, shredded cheddar cheese, finely sliced red onion, chopped avocado

note: f starting with a whole butternut squash, it should weigh ~1½ to 2 pounds uncut, with skin and seeds.

Directions at joybauer.com

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