Make meal prep easy this week by cooking up a batch of this paleo white chicken chili. Not only is it convenient to pull out of the fridge for lunch, the flavors are even better a day or two after cooking.
No easy access to poblano chiles? No worries – you can use a variety of peppers in this recipe from jalapeños to make it spicier to more bell peppers for a milder version.
White Chicken Chili
- 1 jalapenos
- 4 poblano chiles
- 1 onions
- 4 cloves garlic
- 1/2 green bell pepper
- 1/2 red bell pepper
- 2 tbsp. bacon fat, or coconut oil
- 1 tbsp. coarse sea salt
- 1 tbsp. ground cumin
- 1 tsp. oregano
- 1/2 tsp. white pepper
- 1 qt chicken stock
- 2 c cooked chicken
- 2 tbsp. arrowroot powder
- 2 tbsp. filtered water
- 1 avocados
- 2 tbsp. cilantro
- 3/4 c coconut milk
- Seed the jalapeño and poblano chiles and dice them. Dice the onion and mince the garlic. Chop bell peppers.
- Heat bacon fat or coconut oil in a large stockpot over medium-high heat. Add onions, bell peppers, jalapeños, poblano chiles, and sea salt. Sauté until the onions begin to soften.
- Add the garlic, cumin, oregano, and white pepper and sauté for an additional 1-2 minutes to release the flavor.
- Add chicken stock and shredded chicken. Stir to combine, and allow to simmer for at least 30 minutes on low for flavors to combine.
- 15 minutes before serving, stir in coconut milk and heat through. slowly pour in the arrowroot and water mixture, stirring continuously until chili is nice and thick (5-10 minutes).
- Season with salt and pepper to taste, and freeze half of the chili for a quick meal on another day.
- Slice avocado and chop cilantro. Serve topped with sliced avocado and chopped cilantro.