A delicious, hearty, and easy dinner solution.
1 – 1 1/2 lbs boneless chicken breast or thighs
1 tbsp Ghee or coconut oil
1 medium onion, diced
1 bell pepper any color; seeds, and membrane removed and finely diced
1 small jalapeno pepper; seeds, and membrane removed and finely diced or (organic chopped in a jar)
6 cloves garlic, minced or (chopped in a jar – 3 tsp)
2 1/2 tsp ground cumin
1 tsp dried oregano
1 tbsp chili powder
1 tsp dried cilantro leaves
1 tsp salt
1/2 tsp black pepper
2 cups of organic chicken broth or organic chicken bone broth
1 – 13.5 oz can of full-fat coconut milk
16 oz can/jar great northern beans or (kidney, pinto, etc)
Optional: frozen organic corn, matchstick carrots, fresh cilantro leaves, and lime wedges for garnish.
In a large pan (or Dutch Oven) over medium heat add 1 tbsp of coconut oil (my choice) When the oil is melted add onion and peppers. Saute’ 5 – 6 minutes, stirring occasionally until onion and peppers soften.
Add garlic, cumin, oregano, chili powder, cilantro, salt, and black pepper. Continue to saute’ for 60 seconds until fragrant.
Place chicken in the pan on top of the onion and pepper mixture. Add 1 cup of the chicken broth and bring to a boil. Reduce heat, cover, and simmer 10 – 12 minutes until the chicken is cooked through. Shred chicken using 2 forks.
Add remaining cup of chicken broth, coconut milk, beans and return to a simmer. At this point, you could add corn, shredded carrots, cilantro, or whatever you like to make your own unique creation. Cover the pan and allow chili to simmer for 10 minutes more or as needed.
Serve in bowls and garnish your choice of lime wedges, fresh cilantro, or shredded cheese. Tortilla chips on the side are a must for me!
This recipe is a modified version of the Slow Cooker White Chicken Chili from Real Food Dieticians – www.realfoodrds.com
SO good! It’s my new favorite chili recipe. Check out their site for more delicious recipes.
Keywords: white chicken chili, gluten free