Looking to inspire your inner foodie? Do you enjoy cooking up a batch of homemade chili, especially on game day Sunday? Combine cannabis with your favorite party dish to enhance your comfort and mood during the suspenseful quarters! We have a great butternut squash and chicken chili recipe for you and tips on how to infuse this dish with your preferred serving of THC.
Verdes Cannabis Coconut Oil (VCCO)
Our coconut oil has 300mg THC and can be substituted into any recipe to enable you to create edible cannabis. Simply calculate your desired serving and combine or replace the fat/oil/butter ingredient in the recipe. Read our blog for more information on how to substitute VCCO in recipes.
Adding THC & Flavor
Another way to add milligrams of THC to this recipe is by using Rosemary Cheddar Crackers as a garnish. Each cracker is 5 mg THC and packed with herby flavor. Crush them and top your chili bowl for added texture and pain relieving effects.
CAUTION: Some considerations
Remember to calculate how much THC you are consuming and stay within your comfort zone. START LOW & GO SLOW.
Do not overheat your cannabis. Heating THC above 320°F (160°C) degrades the medicinal and euphoric effects. This means you should adjust cooking times longer to accommodate a lower temperature. You can find cooking temp conversion charts like this one online for guidance.
Now Let’s Eat!
We’ve prepped a recipe that has adjusted temperatures and times for substituting in cannabis coconut oil. Substitute the VCCO for the olive oil ingredient. You can increase your THC intake by adding a little (or a lot) of Rosemary Cheddar Crackers as garnish. ENJOY!
Butternut squash and chicken chili
1 lb. ground chicken
1 chopped sweet onion
3 chopped garlic cloves
1 1/2 tbsp. olive oil (minus desired serving of VCCO)
Desired serving of VCCO
1 cup chopped green chile (to taste)
2 (15 oz.) cans rinsed black beans
2 (14.5 oz.) cans diced fire-roasted tomatoes
1 package pre-cut butternut squash (about 3 cups)
1 (14.5 oz.) can chicken stock
3 tsp dried oregano
2 tsp ground cumin
2 tsp ground red chile powder (optional)
Kosher salt and black pepper to taste
Crackers, chopped onion, and sliced jalapeño peppers, for serving garnish
- In a large saucepan, cook ground chicken, onion, and chopped garlic cloves in olive oil over medium low heat until chicken is cooked through, 8 to 10 minutes.
- At this point you may continue the cooking process by combining chicken mixture and all remaining ingredients in a crock pot. Cook on LOW heat for 2.5 to 3 hours or until bubbling.
- Stove top continued: Stir in spices and green chile; cook 1 minute. Stir in black beans, fire-roasted tomatoes, butternut squash, and chicken stock. Simmer on medium low heat, covered, until butternut squash is tender, 10 to 13 minutes. Season with kosher salt and black pepper to taste.
- Serve with crackers, chopped onion, and sliced jalapeño peppers.
Happy game day!