Almost White Chicken Chili

Almost White Chicken Chili  2-3 servings

1-2 chicken breasts cut into cubes
1-2 TBSP olive oil
1 garlic cloves, minced

1/2 small onion, chopped finely

1/2 cup finely shredded organic carrots
1/4 cup finely chopped celery

15 ounce can organic black beans drained and rinsed (or use 1 1/2 cups homemade if SCD)

1/8 TSP cumin

1/4 TSP ancho chili powder

1/2 TSP dried oregano

2 cups organic chicken broth ( or used homemade is SCD)

1/2 cup finely chopped organic spinach (approximately 1 cup before chopping)

Lime Crema

1/2 cup homemade yogurt if SCD (or use a 5 ounce container organic greek yogurt)
juice from one small lime or to taste

• Cook Chicken in olive oil until done, remove from pan
• In same pan, cook onions and celery until translucent, add garlic cook 2 minutes
• Add chicken back into pan with black beans, spices and broth
• Cover and cook an hour
• Add finely chopped Spinach, warm through until wilted
• Make Lime Crema - simple stir lime juice into yogurt
• Add a large dollap of lime crema to Chile before serving

Red Roasted Pepper Sauce

Recipe from Green Chef:

Roasted Red Pepper Sauce          2 servings

1 1/2 cups roasted red peppers, diced  (I used jarred)
1/8 tsp salt
2 TBSP olive oil
1 tsp red wine vinegar
1/2 tsp garlic, minced
2/3 tsp paprika
1 1/2 tsp lemon juice (fresh squeezed)

• Combine all ingredients except oil in a blender.  Mix on medium speed for 30 seconds.  While blender is running, slowly pour in oil.

Butternut Squash Black Bean Spinach Chili

Butternut Squash Black Bean Spinach Chili     2-3 servings

1/2 organic butternut squash (use the other half in another recipe) (or 2 cups frozen)

1 cup organic spinach, washed and then chopped

1 15 ounce can organic black beans, drain and washed (or use 2 cups of homemade)

1/2 sweet onion, chopped finely

3/4 cup (before dicing) roasted red peppers, diced (jarred worked great)

1 organic vegetable bouillon cube

1 1/2 TSP garlic, minced

1/8 TSP ground cumin

1/2 TSP ancho chili powder

1/4 TSP oregano

2-3 cups water (or omit bouillon and use homemade chicken broth)

1 1/2 TSP olive oil

2-4 TBSP sour cream added after cooking chili, to taste

• peel squash, grate half, cube half  (if using frozen, don't grate, just use cubes)
• saute diced onion in about 1 1/2 TSP olive oil in large pot over medium heat, cook 2 minutes
• add diced roasted red peppers and garlic to pot with onion, cook 2 minutes
• add squash to pot, stir to combine, cook 2 minutes
• add beans, that have been drained and rinsed, to pot with 2 cups water (depending on the size of your squash, you may need to add additional water to cover ingredients
• add remaining ingredients and stir well
• bring to a simmer, then reduce heat to medium low
• simmer 15-20 minutes, stirring occasionally, cook until squash is tender
• salt and pepper to taste
• add a dollop of sour cream and stir in, to taste