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Generally, cooking meat with bones provides more flavor than their boneless counterparts. While a little less convenient, the flavor boost is worth the trouble. For even more flavor, add bones back to saucepan along with the cut-up meat. Remove and discard bones before serving.
If you prefer a thinner chili, gradually add more chicken broth, 1/4 cup at a time, until chili is of desired consistency.
This richly-flavored low-calorie chili is an excellent source of vitamin A from the butternut squash.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.