I made this recipe this week and my husband dubbed it “one of the best recipes I have ever made.” This is always exciting to hear, but it was especially so coming off a few weeks of uninspired cooking. But this miraculous thing happened in San Antonio on Monday….. it rained!!! I mean, it POURED!!!!! All. Day. Long. It was absolutely spectacular.
So, feeling lazy, I was inspired by the rain to pull out my crock-pot and make some chili. The only problem is that every single time I make chili it goes terribly wrong. Too much tomato sauce, I think. So, I decided to make white chili instead.
*Note: AIP alterations at the bottom*
[What is white chili?]
White chili is made with chicken, green chilies, and (optional) white beans. Being from Texas, I typically avoid using beans in my chili; however, if you cannot imagine chili without beans then go right on ahead!
Ingredients (Organic preferred):
2 pounds of chicken
2 medium sweet potatoes (cubed)
1 medium white onion (diced)
2 cups of bone or chicken broth
4 ounce can of chopped green chilies
1 chopped jalapeno (remove the seeds first!)
2 tbsp fresh chopped cilantro
2 tsp cumin
1 tsp oregano
1 tsp of chili powder
¼ tsp of cayenne pepper (adjust to your heat preference)
½ tsp garlic powder
Salt & Black Pepper
1 tbsp coconut oil
8 ounces coconut cream
Juice from 1 lime
Place the bold ingredients (chicken, diced sweet potatoes, diced onions, broth, green chilies, jalapeno, cilantro, cumin, oregano, chili, powder, cayenne pepper, garlic powder, salt and pepper) into your crock-pot and mix it all together.
Cook on high for 4 hours or low for 6-8 hours.
Once chicken is fully cooked, remove and shred with two forks. Add chicken back to crock-pot
Add the italic items (coconut oil, coconut cream, lime juice) to the crock-pot and cook for another 30 minutes.
Serve on its own or with slices of avocado! YUM!
[AIP alteration:] eliminate the jalapeno, chili peppers, chili powder, cumin and cayenne pepper. Add 1 tsp of mace seasoning and 1 tsp of ginger.
The Functional RD