Nothing like a cold, snowy weekend to entice me to spend some time in the kitchen cooking a pot of Chicken Chili and baking Chocolate Chip Cookies…had to add Chocolate Chip Cookies because they are my husbands favorite. 🙂
A friend recently shared a recipe for Chicken Chili that has quickly become a favorite of mine. I’m confident that it will delight your taste buds too! I love to try new recipes and usually follow the recipe as written the first time around and then make modifications to create my own version.
One of the things that I like about this recipe is that you place the raw chicken on top of the onion and pepper mixture and cook for 10 – 12 minutes which gives the chicken more flavor from the spices and eliminates having to poach the chicken and shred it before adding to the chili. Saves a step and allows you to shred the chicken in the pan. It’s so easy to prepare. Just make sure you trim any fat off the chicken breast before you add it to the pan. It’s so gross to bite into chicken fat!
I added great northern beans, however, if you have people in your household that don’t like beans consider taking theirs out of the pan before you add beans to yours. Win – Win! I also added dried cilantro (didn’t have any fresh) and garnished with shredded organic cheese and a side of gluten free tortilla chips. Sooo good!
Give it a try and let me know what you did to create your own version of Chicken Chili
You can check out the Real Food Dietitians website where the recipe originated to get the slow cooker and Insta-Pot version of the recipe. Their website has a lot of good recipes that are gluten free and whole 30 compliant.
Cheers to staying warm and healthy!