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No Bean Chicken Chili

This is a veggie packed chicken chili. Anytime I can pack in a load of veggies into a dish I’m a happy girl. This is a fairly quick meal. Double the recipe and you could freeze some for a just in case meal.

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  • 2 tsp avocado oil
  • 16 oz. ground chicken
  • 1 orange pepper, diced
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tbsp smokey southwestern seasoning (see website)
  • 25.46 diced tomatoes (Pomi)
  • 1 bay leaf
  • 1 kombu, thumb size
  • 1 c roasted butternut squash
  • 1 tbsp tapioca flour

In a large dutch oven over medium heat sauce orange pepper, onion, celery, garlic, bay leaf and seasoning. Sautee until veggies start to become tender. Add ground chicken. Cook until chicken is cooked through.

Add tomatoes, kombu and butternut squash. Stir all ingredients occasionally. Simmer for about 30 minutes. Add tapioca flour; stir well. Cook for another 5-10 minutes. Serve. Eat. Enjoy.

Note: You could add some jalapeƱo if you desire a little heat. You could also garnish with some cheese, greek yogurt, or sour cream.

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