Yes, I gave you guys two chili recipes in a row. #sorrynotsorry. While they are both chili recipes, they are nothing alike. This is my take on a white bean shredded chicken chili. I've always scrolled by recipes like this in the past but never tried one out for myself. This cold weather we've been having lately, forced me to and I am SO GLAD I did! This gives you all the flavors of a yummy chili without all that acidity from tomatoes and instead gives you some gut health benefits from the bone broth. It's also perfect for fall because it has butternut squash, chickpeas and cannellini beans which are all super fall-y ingredients if ya ask me.
INGREDIENTS:
in a large stock pot over a medium flame, add 2 tablespoons olive oil, onion and garlic and saute until fragrant and onions are translucent. in a cast iron skillet heat 2 tablespoons olive oil and add in seasoned chicken breast. sear on both sides for at least 3 minutes depending on thickness of breast. in a small bowl mash up 1/2 cup of cannellini beans with 2 tablespoons of bone broth. once you have a mash add that and remaining bone broth, cannellini beans and chickpeas to pot. remove chicken from skillet and begin to shred. add shredded chicken, butternut squash, mushrooms and spices to pot and lower heat to a simmer. simmer for 1 hour uncovered and enjoy.
we enjoy this on its own but it is also super delicious with a side of crispy sprouted toast smothered in ghee or topped with avocado!
- 1 15 oz can organic cannellini beans
- 1 15 oz can organic chickpeas
- 1 medium diced onion
- 4 cloves minced garlic
- 1 cup chopped butternut squash
- 1 cup sliced mushrooms
- 3 organic chicken breast (lightly seasoned with smoked paprika, cumin, salt & pepper)
- 2 1/2 cups turkey bone broth
- 2-3 tablespoons each of cumin, chili powder & smoked paprika
- 1-2 tablespoon turmeric, chili flakes, cinnamon, pink salt & pepper
- oil of choice
in a large stock pot over a medium flame, add 2 tablespoons olive oil, onion and garlic and saute until fragrant and onions are translucent. in a cast iron skillet heat 2 tablespoons olive oil and add in seasoned chicken breast. sear on both sides for at least 3 minutes depending on thickness of breast. in a small bowl mash up 1/2 cup of cannellini beans with 2 tablespoons of bone broth. once you have a mash add that and remaining bone broth, cannellini beans and chickpeas to pot. remove chicken from skillet and begin to shred. add shredded chicken, butternut squash, mushrooms and spices to pot and lower heat to a simmer. simmer for 1 hour uncovered and enjoy.
we enjoy this on its own but it is also super delicious with a side of crispy sprouted toast smothered in ghee or topped with avocado!