Hey guys! You caught me. I slacked…again…on the blog front. Sigh.
What many of you noticed, and I’m so sorry I didn’t get back to some of you, was the password-protected post I published. I apologize for not giving you all a heads up, but I’ve decided that, on occasion, I’m going to post a protected post that only close friends and family can access. I’m not really sure how to explain it other than that there are some things I just need to say that I don’t want flying around the public.
Today, though, I have a recipe for you! (It’s been a while, I know.) I made a white chili about a week or so ago, and it ended up delicious. I haven’t done much experimenting with butternut squash, aside from roasting it and adding it to recipes like this one. (Which, I might add, you need to try. Today.) So, I decided to add it to a white chili. Let’s just say I got the stink eye from my husband when I explained what was in the chili…and then I got the wide-eyed thumbs up upon consumption. Haha.
- 36 oz. water
- 24 oz. chicken broth or stock
- 1-2 pounds of boneless, skinless chicken breast (depending on how meaty you like your chili)
- 1 15 oz. can of chili beans
- 1 15 oz. can of northern beans
- 2 C. fresh spinach
- 2 C. butternut squash, diced
- 4 Tbs. chili powder (or more if you want more kick)
- 1 tsp. cinnamon
- 2 tsp. paprika
- 2 tsp. ground cumin
- 2 tsp. garlic salt
- In a crock pot, cover the chicken breasts with the broth/stock and water, and cook on high for 2 hours.
- Using two forks, pull apart the chicken. Add the chicken back to the stock, and add the spices, beans, and butternut squash.
- Cook for one more hour, and add the spinach. Cook for another hour on high.
- (Approximate cook times can be manipulated depending on your needs! :) )