Chicken and White Bean Chili
I love this chili. The raw cacao (chocolate) powder makes it like a mole chili. It’s perfect for a chilly Fall or Winter evening. Left-overs are amazing because the flavors have soaked in, so make plenty to have for lunch the next day.
- 1/4 cup avocado oil, or ghee, or grapeseed oil
- 1 cup chopped yellow onion
- 1 large green bell or red or yellow pepper, chopped
- 6 garlic cloves, chopped
- 2 large carrots
- 2 stalks of celery
- 1 zucchini, quartered length wise
- 2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes (or substitute for beef, bison, or elk meat)
- 3 1/2 tsp chili powder or to taste
- 2 Tablespoons tomato paste
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 15- to 16-ounce cans white beans, drained, juices reserved Or soak white beans at least 12 hours and then cook until tender.
- 2 15-ounce cans fire roasted diced tomatoes in juice or 4 cups diced tomatoes
- 2 tsp raw cacao (organic raw chocolate powder)
- 1/2 cup chopped fresh cilantro
1. Heat oil in heavy large pot over medium-high heat.
2. Add onion and garlic; sauté until vegetables begin to soften, about 5 minutes.
3. Add carrots and celery and saute for another 5 minutes.
4. Add chicken Or other meat); sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes.
5. Mix in chili powder, tomato paste, cumin, and oregano.
6. Add beans, 1 cup reserved bean juices, and canned tomatoes.
7. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices.
8. Garnish with cilantro.
If you are doing grains and carbohydrates, consider adding a cup of quinoa, that had been cooked with chicken broth, and enjoy the nice texture.