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 [1], 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!
Ingredients:
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
Directions:
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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