Enchilada Squash Chili

This is a bean-less chili, full of flavor and veggies!! Perfect, cozy fall soup to meal prep!

Double batch the recipe & freeze some for later use!

Ingredients:

-300g 99% extra lean ground chicken

-400g raw, diced delicata squash (skin on, but can use any squash)

-1 bag of frozen cauli rice (300g weigh frozen)

-400g of diced bell peppers (about 3)

-10 oz can of enchilada sauce

-4 oz can of diced green chilis

-150g diced sweet yellow onion (about 1)

-4 big carrots diced (about 1 cup)

-4 light laughing cow cheese wedges (or can use 4 TB cream cheese)

-6 cups low sodium chicken broth (add more if you want it to be less thick and less if you want it more “meaty”)

-1 lime squeezed

-2 TB chili powder

-2 tsp cumin

-Pink salt & pepper to taste

-Cilantro to garnish & cheese if you want to add it!

Directions:

-In a pan, spray avocado or coconut oil spray & place chicken or meat of choice to brown on medium heat

-Dice up onions, peppers, carrots while that is cooking

-On another burner, get a pot, spray with cooking spray and throw chopped veggies to start browning 4-6 min on medium heat

-Deseed/ chop decicata squash (you can eat the skin so I didnt peel mine)

-Add 1/2 cup of chicken broth to veggies pot and cover with lid to soften, for 2 minutes

-Add frozen cauli rice, and squash, keep lid on

-Once chicken is done, add that to the pot, spices, tomatoes/chili’s and sauce, bring to boil (no lid)

-Final touch, add laughing cow cheese / cream cheese and let simmer for 1-2 hours to combine flavors

To add more carbs in this soup per serving, double the amount of squash you use… I just had one squash on hand so thats all I could make with the recipe!

This made 5 servings: 195 calories (19p/26c/2f) weighing 750g per serving

Search in MFP: “Lifting Lex’s Squash Chili” to log it!