Chili in the summer, you may be thinking I’m crazy! But, our family loves this not so hot and spicy chili with some cool avocado and fresh tomatoes on top. My husband goes crazy with the sour cream and shredded cheese since it agrees with his body. The kids . . . well, they have to have what my daughter calls my “famous gluten free cornbread”. Not really famous anywhere except our house (perhaps I’ll post that recipe next week).
This chili is very mild and kid friendly, but you could obviously add chopped jalapenos and some more spice to kick it up a notch. The way I see it, we are sweaty enough these days, we don’t need to induce sweat from our food.
Gluten free. Grain free. Soy Free. Dairy Free. Low Carb.
2 tbs Avocado Oil
1 Onion, chopped
4 cloves Garlic, minced
1 Green Pepper Chopped (sub some jalapeno if you want spice)
2 lbs Ground Chicken
1 tbs Dried Oregano
1 tsp Chili Powder
1 tsp Sea Salt
1 tbs Paprika
2 tbs Ground Cumin
3 tbs Arrowroot Powder (or other gluten free flour)
2 cup Chicken Bone Broth
1/2 cup Coconut Milk
1 5 oz can Cannellini Beans, drained (optional)
Toppings: Chopped green onion, cilantro, avocado
Heat the oil in a large pot. Add onion and green pepper and saute on medium heat for 5 minutes, add the garlic and cook an additional minute.
Add the ground chicken and spices. Break the chicken up and continue to stir until the chicken is fully cooked (no longer pink - about 8 minutes).
Add the flour and stir to combine, then add the chicken stock. Bring to a simmer and cook for about 30 minutes until liquid is reduced.
Stir in coconut milk and beans (I add the beans last because I don’t eat beans, so I scoop out my bowl before adding. This keeps it lower carb/keto/paleo friendly)
Add additional salt and ground black pepper to taste and cook an additional 10 minutes. Serve with your choice of toppings.