Coconut Chicken and Chickpea Chili

today.com

Jill Subirats

1 tablespooncoconut oil

1 yellow onion, chopped

3 tablespoonschopped garlic (from about 9 cloves)

1½ poundsboneless, skinless chicken breast

½ teaspoonchipotle chili powder

1 teaspoononion powder

1 teaspoongarlic powder

½ teaspoonoregano

1 teaspooncumin

½ teaspoonground ginger

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

1 (4-ounce) cangreen chiles

1 canchickpeas, drained and rinsed

1 cupcorn kernels

16 ouncesFreak Flag Organic Coconut Chicken Bone Broth (or 1½ cups chicken broth + ½ cup coconut water)

½ cupcoconut milk

¼ cupsour cream

lime, for squeezing

sliced avocado or jalapeño, shredded cheddar or cotija cheese and tortilla strips, for serving (optional)

This recipe was created in an effort to change up our standard game-day chili recipe. I love when I create a dish that surprises me and the people I am serving it to as a welcome switch-up. The great thing about this chili is it feeds a group of people and is even better the next day. Add a baked potato to the side for serving, or save it for a round-two recipe. Top a baked potato or sweet potato with the chili mixture the next day for a delicious lunch. This recipe was created in an effort to change up our standard game-day chili recipe. I love when I create a dish that surprises me and the people I am serving it to as a welcome switch-up. The great thing about this chili is it feeds a group of people and is even better the next day. Add a baked potato to the side for serving, or save it for a round-two recipe. Top a baked potato or sweet potato with the chili mixture the next day for a delicious lunch.

TECHNIQUE TIP: I like to sauté the onions and garlic prior to adding it to the crockpot; it gives the dish a better flavor and texture and helps avoid that raw onion taste.

SWAP OPTION: You can use white beans instead of chickpeas, if desired. If you cannot find the specific broth, use 1½ cups of chicken broth with ½ cup of coconut water. If you can't find fresh corn, frozen corn or canned corn is fine as long as you drain it before adding.

SPECIAL EQUIPMENT: A crockpot/slow cooker, though you can adapt this recipe to work in a large Dutch oven.

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