Dairy-Free "Cheesy" White Chicken Chili
Total Time: 50 minutes
Serves: 8
Ingredients:
- 1 pkg. (8 oz.) Explore Cuisine Chickpea Fusilli cooked
- 1 lb. organic chicken breast cubed
- 1/4 cup Nutiva Buttery Coconut Oil
- 1 small yellow onion diced
- 1 tsp. crushed garlic
- 1 tsp. diced ginger
- 1/2 cup tomato sauce
- 1/4 tsp. paprika
- 1 box Mike’s Organic Curry Love Yellow Thai Paste
- 1 can Native Forrest Coconut Cream
- 2 Tbsp. SunButter Sunflower Butter
- 1 lime
- 1/3 cup fresh organic cilantro
- Optional: chili powder
Instructions:
- In a pot of boiling water, cook cauliflower pieces for 15 minutes until soft.
- Meanwhile, in a large pot over medium heat, heat coconut oil. Cook onion and jalapeño until soft, about 5 minutes.
- Season with garlic, oregano, thyme, sage, cumin, salt, and pepper; continue cooking until fragrant, about 1 minute.
- Add green chilis, chicken, collagen, and water; bring to a boil. As soon as the outside of the chicken turns white, add pasta. Reduce heat, cover, and simmer about 10 minutes.
- In a blender, combine cauliflower cheese sauce ingredients; blend until completely smooth. Stir into chicken and pasta mixture.
- Stir in MCT oil, white beans, and corn. Continue cooking 2 minutes until chicken is tender and pasta is cooked through.
- To serve, garnish with fresh green chilies and a squeeze of lime, if desired.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
