Ingredients
Units Scale
- 1 white onion, small diced’
- 1–2 lbs. Chicken: ground or parts: thighs or breasts cooked and shredded or cut into chunks.
- 2 carrots, peeled and small diced
- 1 stalks of celery, small diced
- 1 cup mushrooms, shiitake or king oysters, diced
- 1 cup Zucchini, diced
- 1 cup cauliflower diced
- 1/4 C Hatch green chili, (OMIT if on Reset)
- 3–4 garlics, minced
- 3 Tbsp. Chili powder blend
- 1–2 tsp. cumin
- 1–2 tsp. oregano
- 1/2 tsp. Coriander
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cans cooked white beans, undrained: cannellini, navy beans or great northern
- 1 fresh bay leaf
- 2 C chicken stock
- 1 C sour cream or coconut cream or vegan sour cream
- 1/4 –1/2 cup white beans to puree and thicken chili
Instructions
- In a Dutch oven or large stock pot, sauté́ the chicken, onion, garlic, carrot, celery, mushrooms until the onion begins to turn translucent and meat is cooked. Add in salt, pepper, and chili powder blend.
- Add white beans, minus 1/2 cup for mashing, any veggies, the stock and bay leaf.
- Simmer for 15-20 minutes until the chicken and vegetables are fork tender.
- Stir in mashed white beans, cook 5 minutes, then TURN OFF HEAT.
- Allow the chili to sit 15 minutes. It will thicken.
- Stir in sour cream or coconut milk.
- If making a day ahead, reheat on low heat and serve.
- Garnish with topping suggestions: red onions, chili’s avocado, grain-free tortillas or corn chips.
Notes
Garnish Topping Ideas:
- Avocados, diced
- Fresh cilantro, minced
- Red onions, diced
- Fresh chili peppers, finely diced
- Pepper Jack and or cheddar cheeses, shredded
- Sour cream or vegan sour cream
- Grain free tortillas, if on a cleanse Reset: Sprouts Everything or Siete.
- Corn chips like a Fritos: Organic RW Garcia corn chips or my new favorite corn chips by Pipcorn
Variations: Vegetarian, plant based and dairy free options:
Replace chicken with 2-cups finely diced; King oyster and shiitake mushrooms
- Prep Time: 10 mins
- Cook Time: 40 mins