Description
This white chicken chili is an veggie dense version of traditional chili. It’s paleo, whole30, and can easily be made to be nightshade-free and AIP-friendly.
Ingredients
- 2 tbsp avocado oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 cup zucchini, chopped
- 1 1/2 cup cauliflower rice
- 3 cups chicken broth
- 1 cup coconut milk
- Juice of 1 lime
- 1 lb shredded chicken
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tsp cumin (omit for AIP)
- 2 tsp dried cilantro
For topping
- 2 tbsp cilantro, chopped
- 2 tbsp green onion, chopped
- Diced avocado
- Diced red onion
Instructions
- Using a large stockpot, heat the oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until lightly translucent. Add the celery, zucchini, and cauliflower and saute for another 5 minutes until softened.
- Add the broth, coconut milk, shredded chicken, and seasonings and stir to combine. Bring to a boil and reduce to a medium simmer for 25-30 minutes or until the chili is reduced and flavorful.
- Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Fat: 22.6g
- Carbohydrates: 8.6g
- Fiber: 1.7g
- Protein: 29.3g