Ingredients:
Leftover roasted chicken
2 Tbsp. Chipotle Olive Oil
1/4 c. Cinnamon Pear Balsamic
1/4 c. Maple Balsamic
1 c. canned diced tomatoes
1 red bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed and peeled
2 c. black beans drained and rinsed
1 Tbsp. chili powder (add more if you like)
2 tsp. paprika
4 c. vegetable broth
sea salt
Leftover roasted chicken
2 Tbsp. Chipotle Olive Oil
1/4 c. Cinnamon Pear Balsamic
1/4 c. Maple Balsamic
1 c. canned diced tomatoes
1 red bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed and peeled
2 c. black beans drained and rinsed
1 Tbsp. chili powder (add more if you like)
2 tsp. paprika
4 c. vegetable broth
sea salt
Peel the butternut squash the cut into 1/2 inch cubes. Place in bowl and toss with 1/4 cup of Cinnamon Pear Balsamic. Put in refrigerator till you are ready to add it in the pot.
Heat the Chipotle Olive Oil on medium heat in a large pot. Sauté minced garlic and diced onion in oil for about 5 minutes. Reduce heat and add the butternut squash and roasted red pepper. Let simmer about 15 minutes.
Add shredded leftover chicken, vegetable broth, black beans, diced tomatoes, chili powder, paprika and a pinch of the sea salt. Let simmer on medium heat for about 1 hour.
Serve hot and drizzle with Vermont Maple Balsamic to taste!
