Green Chicken & Vegetable Chili
In early fall, this chili takes advantage of the last of the late summer produce like zucchini and peppers, and goes heartier with the addition white beans, chicken, and swiss chard. The veggies soak up the chili spices and make it a one-dish meal. Of course you could enjoy this year-round, with minor adaptations. Feel free to control the spice level by omitting or amping up the jalapeños.
- 2 tablespoons ghee or butter
- 1 large onion, chopped
- 4 large garlic cloves, minced
- 3-4 small sweet peppers, diced (about 1 cup)
- 1-2 jalapeño peppers, seeds removed and diced (optional)
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ancho chili powder
- 1 bay leaf
- 1 pound pasture-raised, boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cups cooked white beans, ½ cup cooking liquid reserved (if you used canned, rinse well and don’t save the cooking liquid; Eden Organics is BPA-free) *use navy beans for GAPS-friendly
- 1 ½-2 cups homemade chicken broth
- 3 medium zucchinis, chopped (about 2 cups)
- 1 bunch swiss chard, thick stems removed and leaves roughly chopped
- 1 cup diced roasted mild hatch green chiles, fresh, frozen and thawed, or 2 4-ounce cans
- coarse unrefined sea salt and freshly ground black pepper
- freshly squeezed lime juice
- homemade or organic sour cream or crème fraiche
- grated white cheese (ideally a raw cheese, or organic) *Monterrey Jack is GAPS-friendly
- chopped fresh cilantro
Heat the ghee or butter in a large Dutch oven over medium-high heat. Add onion, garlic, peppers, jalapeños, cumin, oregano, chili powder, and bay leaf. Sauté for 5 minutes, stirring often. Push onion mixture to the sides of the pan as best you can. Season chicken thighs with salt and pepper and add to pan. Brown chicken thighs on all sides, sautéing for about 5 minutes; cook in batches if needed to keep from overcrowding the chicken, and return the browned chicken and their juices to the pan when you’re finished. Add beans, ½ cup bean liquid, broth, zucchini, chard, and green chiles to the pot, and simmer gently, uncovered, until chicken is tender and cooked through, about 15 minutes. Let it simmer longer on low if it needs a little thickening or if the vegetables could be softer. Season to taste with salt and pepper and lime juice. If you can wait, eat it the next day when it’s that much better. Ladle chili into bowls and top with sour cream, cheese and sprinkle with cilantro.
- You can top with sliced avocado instead, whether or not you're avoiding dairy. Use another real food cooking fat, if needed.
- If you have a lot of leftover chicken at home, use that instead of cooking the chicken thighs. Even quicker to whip up!
- Wear gloves when chopping spicy peppers.
Read the full post --> Green Chicken and Vegetable Chili