• Basic Information
  • When Chili is done the right way it can be a great source of fiber and protein.  Here is a great nutritional gluten free chili recipe with a twist. Serves 6.
  • Ingredients:
  • 4 skinless organic chicken breastsSea salt and pepperGround chipotle pepper (optional)2 tablespoons olive oil1 medium red onion, small dice2-4 cloves fresh garlic, minced1 large sweet potato, peeled, diced2 teaspoons ground ginger1 teaspoon cumin1 teaspoon GF chili powder2 teaspoons dried oreganoHot red pepper flakes, season to taste¾ cup tomatillo salsa verde2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained4 cups low-sodium organic chicken broth2 limes, one juiced for soup and one sliced for garnishFor garnish:chopped parsley, cilantro and fresh lime slices
  • Preparation:
  • Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Drizzle with olive oil and season both sides with sea salt, pepper and chipotle powder if desired.Roast the chicken for roughly 30 to 35 minutes until done and no longer pink inside.In the meantime, start your pot of chili. Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and sauté for 5 minutes till softened. Add the garlic and sweet potatoes and cook another 5 minutes until the sweet potatoes soften. Add ginger, cumin, oregano and hot pepper flakes and stir to coat. Add in salsa verde, white beans and chicken broth. Bring to a simmer and cover for about 25 minutes.When the chicken is cooked and cool enough to handle, either shred chicken by hand or cut into cubes based on your texture preference. Add the chicken pieces to the pot and stir gently to warm through.Squeeze in some fresh lime juice to brighten flavors and stir gently. Taste test for seasoning adjustments. Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

Author: Richard Terrana