This wasn’t your traditional chili and reminded me more of a stew but it is low FODMAP friendly which essentially means perfect for a sensitive stomach!
I got the recipe from Katie Crokus here: https://www.instagram.com/p/CH0ypNrAsHx/
But made some changes to amounts and ingredients.
Here’s how I made it…
In a large pot on the stove sprayed with cooking spray, saute over medium heat:
450g cubed butternut squash (I used fresh but bought a prechopped)⠀
300g diced bell peppers
Salt and 1 tsp turmeric
1 cup low sodium organic chicken broth
Once the veggies begin to soften, stir in 8.5 oz shredded rotisserie chicken, another 1 cup of chicken broth, and a sprinkle of Italian seasoning blend.
Stir in a 14.5 oz can of petite diced tomatoes.
Simmer until squash is soft, about 30 min.⠀
Remove heat and stir in:⠀
4 cups fresh baby spinach⠀
4 tbs. whipped cream cheese
After doing this I let it sit on low another 30 minutes or so! It made about 4 servings and was delicious!!
Who else craves comfort foods this time of year?!