½ largebutternut squashpeeled and cubed (or riced broccoli)*
Instructions
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.
Notes
*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