Let’s be honest, the only reason I look forward to the Super Bowl is for the food, commercials, and halftime performance. Unless my Packers are playing or the drinks are flowing, you can find me probably stuffing my face. One of my favorite dishes to make for a big group of people is chili! It’s a crowd pleaser and you can never really go wrong. This chicken chili is paleo, gluten free, and full of spice. Top it with cashew sour cream (recipe coming soon) and add some crackers for crunch. Don’t forget to bring a dessert…. like my vegan peanut butter chocolate cookies!
Spicy Chicken Chili
- 1 1/2 tablespoons extra-virgin olive oil
- 2 boneless chicken breasts
- 2 cups (280 g) diced sweet onion (about 1 medium/large)
- 2 tablespoons minced garlic
- 2 medium jalapeños (80 g), seeded finely chopped
- 1 cup (115 g) finely chopped celery
- 1 large red bell pepper, seeded and diced
- 1 (28-oz/796 mL) can diced tomatoes, with juices
- 2 cups (250 mL) low-sodium vegetable broth
- 6 tablespoons (90mL) canned full fat coconut milk (shake the can before)
- 6 tablespoons (90 mL) tomato paste
- 2 (15-oz/398 mL) can beans of choice (I use cannellinis)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon fine grain sea salt, to taste
- Step 1 In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes.
- Step 2 While you saute, in a separate skillet, coat with oil and add chicken breasts to pan seasoning with salt
- Step 3 Cook on medium heat for 15-20 min while you make the rest of the chili in the large pot
- Step 4 Add the jalapeños, celery, and bell pepper to the pot and sauté for another 5 to 7 minutes or so, until softened.
- Step 5 Add the can of diced tomatoes (with the juice), broth, and tomato paste, coconut milk to the pot. Stir to combine. Increase heat to medium-high.
- Step 6 At this point your chicken should be cooked through, begin to shred the chicken with a fork and knife
- Step 7 Next add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt to the pot. Simmer the mixture
- Step 8 Add the shredded chicken to the pot and stir until mixed through
- Step 9 Cook uncovered for 15-20 minutes adding salt for flavor
- Step 10 Serve with cashew sour cream, chopped green onion, and cilantro leaves, crackers or bread