CHICKEN CHILI
*Instant Pot and slow cooker friendly
~ serves 5; gluten & dairy-free
- 1 TBSP extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large chicken breasts, cut in half
- 2 small cans of green chiles
- 3 cups of low-sodium chicken broth
- 1 can of diced tomatoes (drained)
- 1 can of full fat coconut milk, chilled (just the top layer of pure coconut milk, try to leave the water mixture)
- 1 cup of organic frozen corn
- 1 bell pepper, seeds removed and chopped (yellow, red, or orange)
- ⅛ teaspoon ground pepper
- ¼ teaspoon ground sea salt/Himalayan salt
- 1 ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon chili powder
- ¼ teaspoon ground coriander
- 3 TBSPs arrowroot powder
Heat a large stock pot to medium heat, add olive oil, chopped pepper, and diced onions. Saute for 4-5 minutes or until the onions are soft and translucent. Turn the burner down to medium-low heat and add the green chiles, diced tomatoes (drained), corn, chicken breasts, chicken broth, and coconut milk (cream layer only). If you remember ahead of time, chill the coconut milk can in the refrigerator overnight. This will help the pure coconut cream to move to the top so you can easily skim it away from the water. Mix everything together well. Next, add the seasonings (DO NOT add the arrowroot powder yet). Stir in the seasonings well and turn the heat down to low, cover the pot and simmer for 1.5 hours.
*Alternatively you can cook the chicken breasts ahead of time by sautéing them over the stove or baking them in the oven and then shredding the chicken meat into the chili. If you choose this method, only simmer the chili on low for 25-30 minutes after you add the shredded meat.
After 1.5 hours, pull the chicken breast halves out and shred the chicken using two forks. Add the chicken back to the pot. The final step is to thicken the chili. To do this, extract 1 cup worth of chili broth (avoiding any vegetables) and place into a small bowl. Add the 3 TBSPs of arrowroot powder and whisk until you no longer see the powder. Add this mixture back into the pot, stir to combine, and turn the heat up to medium so that a gentle boil starts. Boil gently for 2 minutes to help thicken the broth some.
*Instant Pot Method: click the "sauté" method on the Instant Pot. Add olive oil, chopped pepper, and diced onions. Saute for 4-5 minutes or until the onions are soft and translucent. Next, add the green chiles, diced tomatoes (drained), corn, chicken breasts, chicken broth, and coconut milk (cream layer only). If you remember ahead of time, chill the coconut milk can in the refrigerator overnight. This will help the pure coconut cream to move to the top so you can easily skim it away from the water. Mix everything together well. Next, add the seasonings (DO NOT add the arrowroot powder yet). Stir in the seasonings well and turn the "saute" off and click the "manual" button. Increase the time to 35 minutes. Place the top on the Instant Pot and let it come to pressure.
After the timer goes off, turn the pot off and release the pressure carefully by turning the valve using a towel or pot-holder so you don't burn yourself. I like to leave the towel over the valve so it doesn't spurt everywhere. Once all of the pressure has been relieved you will be able to take the top off. Pull the chicken breasts out and shred using two forks. (Sometimes I simply break the chicken apart inside the pot using a metal whisk or thongs.) Return the chicken to the chili. The final step is to thicken the chili. To do this, extract 1 cup worth of chili broth (avoiding any vegetables) and place into a small bowl. Add the 3 TBSPs of arrowroot powder and whisk until you no longer see the powder. Add this mixture back into the pot and stir to combine.
*Slow Cooker Method: Heat a medium skillet to medium heat, add olive oil, chopped pepper, and diced onions. Saute for 4-5 minutes or until the onions are soft and translucent. Add the cooked peppers and onions to the slow cooker. Add the green chiles, diced tomatoes (drained), corn, chicken breasts, chicken broth, and coconut milk (cream layer only). If you remember ahead of time, chill the coconut milk can in the refrigerator overnight. This will help the pure coconut cream to move to the top so you can easily skim it away from the water. Mix everything together well. Next, add the seasonings (DO NOT add the arrowroot powder yet). Stir in the seasonings well and turn the slow cooker to low, cover and cook for 4-8 hours (or cook on high for 2 1/2-3 hours).
Pull the chicken breast halves out and shred the chicken using two forks. Add the chicken back to the pot. The final step is to thicken the chili. To do this, extract 1 cup worth of chili broth (avoiding any vegetables) and place into a small bowl. Add the 3 TBSPs of arrowroot powder and whisk until you no longer see the powder. Add this mixture back into the slow cooker pot and stir to combine.
Serve and enjoy the chili with diced avocados or almond flour crackers (or cheddar cheese for those not sensitive to dairy)!
