Vibrant chipotle pepper, cumin, smoked paprika, and chives bring together velvety butternut squash, juicy tomatoes and protein-filled chicken to make a warm-you-from-the-inside-out chili that is perfect for busy week nights in those cooler months.
This time of year really makes me crave the warmth of chili.
A big pot of chili was definitely in the weekly meal rotation in my house growing up, and it’s become a cool month staple in my home now too!
Making chili low FODMAP can be a bit of a challenge. How do you get flavor without diced onions and garlic powder? A challenge? Yes. Impossible? Nope!
I made sure to incorporate lots of spices to make this dish just as zesty and flavorful as the traditional version. I also incorporated butternut squash for fun texture (no beans in this recipe!), and for an added boost of nutrients (hello vitamin C, A, fiber!).
This dish comes together easily once you put everything in the slow cooker, making it PERFECT for busy nights when getting a home-cooked meal on the table may feel impossible.Warm up with this flavorful Slow Cooker Chicken Butternut Chili #lowfodmap Click To Tweet
I hope this dish warms you from the inside out!
- 1lb ground chicken
- 1 tsp chipotle powder
- 2 Tbsp dried chives
- 1 Tbsp smoked paprika
- 2 tsp cumin
- ½ tsp black pepper
- 2 tsp salt (or to taste)
- 28 oz can diced tomatoes, low sodium
- 2 cups cubed butternut squash
- 2 cups vegetable stock (homemade or low-sodium store bought)
- In a large skillet, brown the chicken for about 5 minutes, stirring constantly. This helps bring out the flavor.
- In the base of your slow cooker, combine all of the ingredients including the browned ground chicken.
- Turn the slow cooker to high and allow to cook for about 4 hours.
Please note that ¼ cup of butternut squash is low FODMAP. Please listen to your own body and eat the foods that make you feel the best.
Question of the Day:
- What is your favorite add-in either on top or in your pot of chili?