served with chicken and white beans instead of beef and red beans, this meal is the ying to texas chili's yang!
SHOPPING 1-2lbs chicken breast or thigh, chopped 1 onion, chopped 1 bell pepper, chopped 1 jalapeno, chopped 3-4 cloves garlic, minced 1 can navy beans, drained and rinsed 1 can great northern beans, drained and rinsed 1 can cannellini beans, drained and rinsed 1 can black beans, drained and rinsed 1 can diced tomatoes 1 can chopped green chili peppers 1 can corn, drained 2-3 cups water or broth 2 tsp chili powder 1 tsp cumin ½ tsp garlic powder ½ tsp paprika ½ tsp cayenne pepper Fresh ground salt and pepper to taste 1 Tbsp coconut oil | CHOPPING Warm coconut oil over medium heat in a large pot; add chopped chicken and cook, stirring occasionally, until chicken turns white. Add chopped onion, bell pepper, jalapeno and garlic. Cook for an addition 3 minutes. Drain and rinse all 4 cans of beans. Add beans to the pot along with the canned tomatoes (juice included), chopped chilies (juice included) and corn (drained). Add seasonings and broth (or water). Stir to combine. Reduce heat to low and simmer for 30 minutes. |
Eat it alone or top it with sour cream, sliced avocado, diced tomato and cilantro. And if you're a chili person like me, check out my recipe for Texas Chili.