White Chicken Chili
On these chilly days there is nothing better then coming home to a warm bowl of creamy chili! Better yet, this is a chili that is gluten, dairy, FODMAP, onion, garlic, and bean free!!
If that last sentence didn't catch your attention maybe this will: This recipe takes less than 10 minutes to prepare- that's right, 10 minutes!! So, if you are looking for a quick and easy meal to make, I would highly recommend this during the cold winter months. It's perfect for football Sunday, a chili cook-off, or a simple dinner!
4 Boneless, skinless chicken breasts
1 medium bell pepper, any color, diced
1 small jalapeno (remove seeds then finely dice)
2 1/2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
2 cups chicken broth
1 14 ounce can of full-fat coconut milk
1/4 cup fresh lime juice
1 cup wild rice
On the bottom of the crock pot, lay chicken in a single layer, then top with seasonings, bell pepper, diced jalapeno, and chicken broth.
Cook on low heat for 6-7 hours or until chicken is fully cooked.
Remove the chicken from the crock-pot, and shred. Once shredded add back into the crock-pot.
Cook one cup of wild rice (I use my rice cooker for quick and perfect results).
Once the rice is fully cooked, turn heat to HIGH and add in the rice & coconut milk and stir. Heat for an additional 10-15 minutes.
Stir in the lime juice, pour into bowls, and garnish with fresh cilantro!