chicken

Paleo Chicken Chili: Easy to Make and Delicious

by Craig Hartranft on November 28, 2017

in Paleo Lifestyle, Recipes

Paleo Chicken ChiliThis is a Paleo modification of my first Chicken Chili recipe, still accommodating my wife’s food intolerance. The original recipe included the cream cheese, beans, and corn, which were immediately dropped my first version. Instead I added fresh green and red peppers, bumped up the chicken to a pound and a half, doubled the green chilies and, for this Paleo version, added diced tomatoes. Feel free to jack up the spices to make it hotter.

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Chicken Chili: A nice twist on a classic comfort food

by Craig Hartranft on October 24, 2015

in Recipes

{ This recipe came from a Facebook shout-out to RPC folks for a “white chicken chili” recipe. A member responded, but I modified her recipe to accommodate my wife’s food intolerance. I dropped the cream cheese and corn, then added fresh green and red peppers. I also bumped up the chicken to a pound and a half, doubled the green chilies, and added black beans. The chili looks good and tastes awesome. }

White Chicken ChiliIngredients

  • 1 ½ lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 1 cup green pepper (medium), diced
  • 1 cup red pepper (medium), diced
  • 1 tbsp olive oil
  • 3 cloves garlic, finely minced
  • 2 (14.5 oz) cans chicken broth
  • 2 (4 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 3/4 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • chopped fresh cilantro or parsley, for serving
  • shredded Monterrey Jack cheese, for serving
  • tortilla chips, for serving (optional)

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