Chipotle, Black Bean & Chicken Chili-naturally Paleo & gluten free

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This smoky chicken chili is a fabulous change-up from the standard (but still healthy and delicious!) white bean/green chile chicken chili. This recipe is packed with nutrients, gluten-free, dairy-free and absolutely delicious. The whole cumin seed and chipotle chiles give the recipe a deeply rich flavor that is perfectly balanced with fresh and bright avocado, cilantro and lime. This chili is also quick and economical as well as great to freeze for a fast and healthy meal.

Nutritional Benefits;

  • Soluble and insoluble fiber (black beans)
  • Protein (chicken breast)
  • Vitamin C (red pepper)
  • Anti-inflammatory (chipotle peppers)
  • Zinc, vitamins C, E & K (cilantro)

Ingredients:

  • 1/2 cup olive oil
  • 1 large white onion or two small, diced
  • 1 white onion, quartered
  • 4 finely diced garlic cloves
  • 2 red bell peppers, diced
  • 3 tablespoons cumin seeds
  • 1–3 finely diced chipotle peppers in adobo sauce (you can find these near the green chiles and salsas in most grocery stores). If you’re sensitive to spice, you may want to start with one pepper and taste first.
  • 3 15-ounce cans black beans, drained and rinsed
  • 1 lb. chicken breast
  • 28 oz. diced tomatoes
  • 1 qt. chicken stock
  • 1 diced avocado
  • 1 bunch cilantro, chopped
  • 2 limes, quartered

Instructions:

  1. Put the chicken breasts (cut in half if larger) and quartered onion in a large stockpot and add enough water to cover by 1 inch. Simmer over medium heat for 40 minutes. Meanwhile, begin assembling the rest of the chili
  2. Chop the remaining onion as well as the garlic and red pepper; measure out the cumin seed
  3. Heat a Dutch oven or other heavy-bottomed large pot over medium-high heat and add the olive oil
  4. When the oil is hot but not smoking, add the onion, garlic and red pepper ands sauté for 10 minutes
  5. While the mixture cooks, remove the chicken from the water and let cool before shredding with a fork or dicing in small pieces
  6. Add the cumin seed and chipotle chile to the stock pot of onions and peppers and sauté for 3 more minutes, stirring often
  7. Add the black beans, tomatoes and chicken stock to the stock pot and stir well. Your (almost) chili should look about like this:
  8. If you have an immersion blender, slowly blend the chili to the desired consistency. I like it best once it has a thick base still full of chunks of beans and peppers. Stir well.
  9. Serve the chili in bowls topped with diced avocado, chopped cilantro and a wedge of lime

 

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