Butternut Squash Chicken Chili

Ingredients:

• 1.5 lbs organic boneless skinless chicken breasts cooked and shredded

• 2 Tbsp avocado oil

• 4 cups butternut squash, cubed

• Sea salt & black pepper for taste

• 1 small yellow onion diced

• 4 cloves garlic minced

• 1 red bell pepper diced

• 1 green bell pepper diced

• 2 Tbsp jalapeños chopped

• 2 tsp cumin

• 1 tsp oregano

• 3/4 tsp chili powder

• 1/4 tsp chipotle chili powder

• 4 oz can diced green chiles

• 3 cups organic chicken bone broth

• 1 tbsp fresh minced cilantro

• 1 tbsp fresh lime juice

• 2 tbsp nutritional yeast

• Garnish with plain Greek yogurt, avocado and raw cheddar cheese

Instructions:

• Cook chicken breasts in olive oil, salt and pepper in a skillet until cooked and shred chicken.

• Heat a large dutch oven over medium heat and add the avocado oil. Add the butternut squash and sprinkle with sea salt and pepper. Sauté, stirring for 5 minutes.

• Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes.

• Add in the green chilis & broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Serve with garnishes as desired. Enjoy!