This dish is a light but comforting bowl of goodness.
Gluten-free, paleo, keto
Coconut Chicken Chili
1 lb. ground chicken
2 small bell peppers, chopped
4 cloves garlic, chopped
2 jalapeños, chopped and separated
1/2 large onion, chopped
1/2 small bag frozen spinach
1/2 small bag frozen broccoli
1 chicken bouillon cube
1 can coconut milk
2 bay leaves
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. ghee
Salt & pepper
Toppers:
Hand full chopped cilantro
The second jalapeño
Juice of 2 limes
2 chopped green onions
First, prep your onions & garlic and sautée in the ghee until beginning to brown.
While that’s working, prep the rest of your ingredients.
When done, add to the bowl of an electric pressure cooker with the chicken. When the garlic & onions are done, add. Add all the other ingredients but the toppers + 1-2 cans water.
Set the cooker to “stew” and let go.
When time is done, open and taste for seasoning. Add more salt & pepper if needed. Add the toppers and stir.
Serves 4
