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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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 496
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