Spicy White Chicken Chili

By: Suzanne Robertson

Servings: 6-8

Ingredients:
2 Tbsp Bacon fat
3 cloves garlic, minced
1 medium brown onion, chopped
2lbs boneless, skinless chicken breasts, cut into 1″ cubes
3 carrots, peeled, halved longways and chopped
4 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 can green chilies
1 can full fat coconut milk
4 cups chicken stock
2 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
2 Tbsp fresh cilantro, chopped
pinch red pepper flakes
salt & pepper to taste

Instructions: Heat bacon fat in a skillet over medium heat. Saute onions and garlic until tender.
Transfer onion/garlic mixture to a crock pot.
Once all ingredients are chopped/measured, add to crock pot. Stir all ingredients together and combine well.
Cook on HIGH for 2 hours then reduce to LOW and cook for another 4-6 hours.
Serve into bowls, top with fresh cilantro and avocado slices.

Notes: The beauty of the crock pot is that you can just let the slow cook do its thing to your ingredients. The broth of coconut milk & chicken broth cooks the chicken to perfection.

Squatchy

Christopher Williams (a.k.a. Squatchy) is a paleo aficionado, educator, personal trainer, wellness coach, and hobbyist chef. He also works as part of the Robb Wolf team.