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Name: ORANGE CHICKEN CHILI
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 tbs oil; 1 onion chopped; 2 cloves garlic minced; 1 1/4 pounds boneless skinless chicken thighs cut into cubes; 1/2 orange zested & juiced; 3 chipotle peppers in adobo sauce minced; 2 tbs tomato paste; 1 pound butternut squash peeled, cut into cubes; 15 oz can pinto beans; 3 green onions sliced

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INGREDIENTS

2 tbs oil
1 onion ; chopped
2 cloves garlic ; minced
1 1/4 pounds boneless skinless chicken thighs ; cut into cubes
1/2 orange ; zested & juiced
3 chipotle peppers in adobo sauce ; minced
2 tbs tomato paste
1 pound butternut squash ; peeled, cut into cubes
15 oz can pinto beans
3 green onions ; sliced

INSTRUCTIONS

In a pan, heat oil. Add onion and garlic, cook until softened. Add chicken, season, cook until browned. Add zest, juice, chipotles, and tomato paste, cook until fragrant. ADD squash, beans, and 3 cups water, bring to a boil, simmer chili until squash is tender. SMASH some of the squash against the side of the pot, stir into chili to thicken. Simmer 5 min. Season, divide among bowls, garnish with green onions.

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Nutrition

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Serving Size: 1 Serving (364g)
Recipe Makes: 4 Servings

Calories: 496
Calories from Fat: 296 (60%)

Amt Per Serving		% DV

	Total Fat 32.9g	44 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 16.3g
Cholesterol 117.7mg		36 %
Sodium 413.5mg		14 %
Potassium 952.3mg		25 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 17.5g
Protein 30.3g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 496

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