Tomatoes, avocado, black beans and butternut squash add a health kick to this family dish. And its so easy to make using Old El Paso Mild or Hot Salsa.
Ingredients
500g chicken breasts or boneless thighs
1 jar of Old El Paso Mild™ or Hot Salsa™ depending on preference
400g tin chopped tomatoes
400g tin black beans, drained
1 small butternut squash approx. 400 g
1 large avocado to serve
Instructions
Deseed, peel and chop the butternut squash into bite size cubes.
Add all ingredients to a large pan or slow cooker and mix well.
If using a slow cooker, cook on low for 6-8 hours or high for 3-5 hours.
If using a pan, cook over a low heat for 2-4 hours.
30 minutes before serving remove the chicken breasts or thighs and shred with two forks. Mix back into the chilli.
Serve simply topped with slices of avocado, or with added rice.
