Side Pannel
Chicken Chili without Beans
Chicken Chili without Beans
- Recipe Submitted by maryjosh on 02/27/2020
Ingredients List
- 1-1/2 pounds, boneless chicken (breast, thighs or a mix of both)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 carrot, peeled and minced
- 1 celery stalk, minced
- 2 cloves garlic. minced
- 1 teaspoon fresh jalapeño, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 2 teaspoons chili powder
- 4 cups organic chicken broth
- 1 14-ounce can full-fat coconut milk
- juice from half of a lime
- ½ cup fresh cilantro, chopped
- Fresh cilantro and lime wedges for garnish, optional
Directions
Heat the oil in a Dutch oven over medium heat.
Add onions, peppers, celery and carrot.
Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.
Remove the chicken from the pan and place on a cutting board. Shred the chicken and return it back to the Dutch oven.
Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
Serve in bowls garnished with chopped parsley and lime wedges, if desired.
Add onions, peppers, celery and carrot.
Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.
Remove the chicken from the pan and place on a cutting board. Shred the chicken and return it back to the Dutch oven.
Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
Serve in bowls garnished with chopped parsley and lime wedges, if desired.
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