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Chili Verde over Butternut Squash

Chili Verde over Butternut Squash – FULL CAL

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Course: Main Meals
Keyword: Week 3
Cooking Method: Instant Pot
Recipe Type: Poultry
Servings: 2 servings
Calories: 587kcal


  • 1 lb chicken thighs boneless, skinless
  • ½ lb tomatillos peeled and quartered
  • ½ green bell pepper cut into large chunks
  • ½ cup chicken broth or water
  • ½ anaheim pepper chopped
  • ½ pasilla pepper chopped
  • ¼ cup white onion chopped
  • 1 tbsp ground cumin
  • ½ tsp garlic minced
  • 1 tsp sea salt optional
  • 1 avocado diced
  • 1 lime cut into wedges
  • 1 handful cilantro chopped
  • ½ large butternut squash peeled and cubed (or riced broccoli)*


  • In a crack pot, combine chicken broth, chicken thighs, tomatillos, Anaheim, Pasilla and bell peppers. Stir in garlic, onion, cumin and salt. Cook on low for 6-8 hours. Remove chicken breasts and shred with a fork. Set aside.
  • Steam butternut squash covered in a pot with 2 cups of water for 7-10 minutes or until fork tender.
  • While squash steams, add 1 handful cilantro to the crockpot chile verde and use an immersion blender to blend chili until just slightly chunky.
  • Stir shredded chicken into chili. Serve over 1 cup steamed butternut squash with the ¼ cup avocado (about ¼ of an avocado), cilantro and lime wedges. Salt to taste.

Alternate cooking instructions, Instant Pot:

  • BUTTERNUT SQUASH: peel and cube, add about 1 inch of water and the grate to the instant pot, add the cubed butternut squash and set to manual pressure for 10 minutes.
  • CHILE VERDE: once squash is done, remove and reserve, remove grate, and add all chile verde ingredients to instant pot. Set to manual pressure for 20 minutes.


*The butternut squash makes this dish a little higher carb than some dishes- if you are uncomfortable with this, you can replace this with riced broccoli – macros below for each: Per serving: 1/2 recipe
  • w/ butternut squash: 587 cal – 48 protein – 30 fat – 42 carbs – 27 net carbs
  • w/ riced broccoli: 536 cal – 48 protein – 30 fat – 26 carbs – 16 net carbs


Calories: 587kcal | Carbohydrates: 42g | Protein: 48g | Fat: 30g | Fiber: 15g | Net Carbs: 27g