Warming & flavorful, you will love this tasty twist on chili! :-)
Stovetop, Pot (large), Knife
Step 1
Peel & small dice the yellow onion.
Step 2
Heat a drizzle of olive oil in a pot over medium heat. Add the yellow onion & cook for 2-3 min or until the onion begins to soften.
Step 3
Add the chorizo. Break up the meat using a spatula & brown for 3-4 min.
Step 4
Season the meat mixture with salt, pepper & a pinch of cumin if you have it. Grate the garlic into the pot. Stir & cook for 1 more min.
Step 5
Add the butternut squash to the pot. Stir & cook for 1-2 min.
Step 6
Add the salsa verde & chicken broth. Bring the broth to a boil, then lower to a simmer & cook for 12-15 min or until the butternut squash is softened.
Step 7
Serve the chili topped with crumbled cotija cheese (optional), sour cream & cilantro if you have any. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
Energy | 521 cal. |
Fat | 40 g |
Carbohydrates | 20 g |
Protein | 20 g |
Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chorizo Chili Verde with Squash" contains 521 Energy, 40 g of Fat, 20 g of Carbohydrates, 20 g of Protein, 5 g of Fiber.
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