And without further ado, here is the recipe.
WHITE BEAN AND CHICKEN CHILI
12 oz white beans, picked over, rinsed, cooked until tender without salt, and drained
Half a butternut squash, cubed and cooked
2 Tbs olive oil
1 onion, diced
3 cloves garlic, smashed and minced
1 Tbs dried oregano
1 Tbs ground cumin
1 tsp salt
4 cups flavorful chicken stock
1 can RoTel tomatoes
1 lb skinless, boneless chicken, cubed
Start by cooking the beans and the squash. While they are cooking, drink a glass of wine, and then peel and dice the onion and smash and mince the garlic (or you could put it through a garlic press).
In a soup pot (or your instant pot set on saute), saute the onion in the oil until translucent and the edges are just starting to turn toasty. Add the garlic and stir for a couple of minutes. Add in the oregano, cumin and salt, then the tomatoes and broth. Add in the beans and cook for about 15 minutes to let the flavors meld a bit. Then, add in the chicken and squash cubes, and simmer until the chicken is done, about another 10 or 15 minutes. Taste for salt and pepper, and serve.
Garnish with whatever you like: sour cream, some shredded cheese, chopped cilantro, avocado.... it's delicious without any additions. Or, you could serve it over rice or soft polenta, which I may do for dinner later this week.
This made a lot, about 10 cups of a very, very thick chili.
2 Smart points per cup, if you count all the veggie points; about .75 smart points if you don't.