Chili is a winter staple that is so easy to make and yet so delicious. Beans are a great source of fiber, folate, antioxidants, magnesium, zinc, and iron. Make sure to wash your beans off to reduce the amount of oligosaccharides, this may help lessen problems with flatulence. The combination of tomatoes, spices, broth, beans, and organic chicken make this chili a nutrient-rich dish with a variety of antioxidants, amino acids, phytonutrients, vitamins, and minerals. Bon Appétit!
1 lb Boneless Organic Chicken Thighs
1 tbsp Coconut oil or ghee
1 15oz Canned Diced Tomatoes BPA-Free Lining, drained
2 15oz Cans of White Kidney beans
2 15 oz Cans White Northern Beans
1 Large Poblano Pepper, diced
1 small Onion, diced
4 Garlic Gloves, mashed than minced
7 Cups Chicken Broth
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Oregano
1 tsp Paprika
Salt and Pepper
Heat 1 tbsp Coconut oil or ghee in a large pot over medium-high heat. Add the chicken to lightly brown for 5-7 minutes. Then once the chicken has been lightly cooked add the onions garlic, and spices to sauté for about 5 minutes.
Next, add the tomatoes and broth. Cook the soup for at least an hour to let the chicken finish cooking, and to let the spices and ingredients get well absorbed.
I topped the chili with fresh cilantro, avocado, and limes.
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