This twist on traditional chili, made with chicken and broth instead of beef and tomatoes, is incredibly flavorful but quite simple to throw together in the slow cooker. If you like a thicker chili, you can add a little coconut flour or arrowroot starch during the last thirty minutes of cooking. My favorite trick, however, is to add some organic potato flakes to the pot. If you’re okay with potatoes (evidence shows that they’re filled with great nutrients), this is a super-easy way to thicken a sauce. And a small sprinkling of flakes will do! Try this with gravies too for a thick stock without any coconut flavor or the slimy texture that too much arrowroot starch can cause.
CHILI
2 TBSP coconut oil
1 large onion, chopped
2 medium jalapeños, cored, seeded, and diced
4 cloves garlic, minced
1 tsp sea salt
Freshly ground black pepper to taste
1 tsp cumin
1 tsp coriander
½ tsp chipotle chili powder
5 cups chicken broth
Juice of 2 limes
Zest of 1 lime
1½-2 pounds boneless, skinless chicken breasts, thighs, or both, cubed
1 can (4-ounce) chopped green chilies
GARNISH
Chopped cilantro
Diced avocado
Serves 4
In a medium skillet, heat the coconut oil over medium-high heat.
Add the onion, jalapeños, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
Add the sea salt, pepper, cumin, coriander, and chipotle chili powder. Stir to combine, and cook for 1 minute longer.
Add the chicken broth, lime juice, lime zest, chicken pieces, and chilies to a slow cooker.
Add the cooked onion mixture over the top of the chicken mixture.
Cook the chili on low for 6-7 hours or on high for 4-5 hours.
To serve, pour the chili into bowls, and garnish each portion with chopped cilantro and diced avocado.
