national chili day.

As you know! I am a large lovah of cooking - I like to try new recipes and I challenged myself on Monday to try a new recipe each night! Well, that didn’t happen. However, I can’t let a NATIONAL holiday go by like #nationalchiliday without busting out something fresh! I have been searching for years for a DELISH, hearty chili that is beanless for my picky hubs and a bit ago, I found this one (modified slightly because? Picky hubs)

It is totally my go to - and is a set it and forget it recipe AND Whole30! Cause? Health!

I took some over to a friends as a little care package this afternoon - in my NEW handy dandy CleverMade Thermo SnapBasket LUXE and it stayed piping, deliciously hot the entire ride. I basically won at the friendship game! And they gave me a code for ALL OF YOU TO USE! Shop the Thermo LUXE on amazon and use code 10INEEDMY for 10% off! WOO!

Now go get your #nationalchiliday on! (recipe below)

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Slow Cooker Chicken Lime Chili (I didn’t use beans because Andrew hates them, but you could add any white bean)

INGREDIENTS:

  • 1 ½ lb. Boneless, skinless chicken breasts or thighs

  • 1 Tbsp. ghee or avocado oil

  • 1 medium onion, diced

  • 1 medium bell pepper, any color; diced

  • 1 small jalapeno, seeds and membranes removed and finely diced

  • 6 cloves garlic. minced

  • 2 ½ tsp. ground cumin

  • 1 tsp. dried oregano

  • 1 Tbsp. chili powder

  • 1 tsp. salt, plus more to taste

  • ½ tsp. black pepper

  • 1 ½ cups organic chicken broth (or homemade bone broth)

  • 1 14-ounce can full-fat coconut milk

  • Juice of ½ lime

  • ½ cup fresh cilantro, chopped

  • Fresh cilantro and lime wedges for garnish, optional

DIRECTIONS:

1. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker.

2. Arrange chicken on top of vegetables in a single layer.

3. Add broth and place lid on slow cooker. Set heat to LOW and cook 6-7 hours or until chicken is done and vegetables are tender.

4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.

5. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.

6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired.

7. Serve in bowls garnished with chopped cilantro, hearty cheddar and lime wedges!

8. Serve with crusty bread, crackers or yummy corn bread!

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Brooke Pappcooking, cook, chili, in the kitchen, food, foodie, food blogger, food photography