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!

INGREDIENTS:

• 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

• Fresh cilantro

DIRECTIONS:

• 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!