Ingredients
- 1 large yellow onion, roughly chopped
- 3 stalks celery, roughly chopped
- 3 jalapeños, seeded, membranes removed and roughly chopped
- 2 tbsp. organic coconut oil
- 4 garlic cloves, minced or pressed
- 2 tsp. dried oregano
- 2 tsp. ground cumin seed
- 1 tsp. ground coriander seed
- 2 lbs. organic free-range chicken breast, cooked and shredded (about 4 cups)
- 7 oz. fire-roasted green chiles
- 4 c. organic free-range chicken broth
- 1 tsp. sea salt, plus more to taste
- 1/2 tsp. white pepper (optional)
- 1 tbsp. cold water
- 2 tsp. arrowroot powder
- garnishes (finely chopped red onion, cilantro leaves, diced avocado, lime wedges, Whole30-compliant hot sauce)
Instructions
- Pulse onion and celery in a high-powered food processor 7-8 times.
- Add jalapeño and pulse 4-5 more times until everything is finely diced but not blended.
- Melt the coconut oil in a Dutch oven over medium-high heat.
- Cook onion mixture 7-9 minutes, or until softened and onion turns translucent.
- Add garlic, oregano, cumin and coriander, mixing well with a wooden spoon, and cook 1 more minute until fragrant.
- Add chicken, fire-roasted green chiles and chicken broth, mix well and bring to a boil.
- Reduce heat, cover and simmer 30 minutes.
- Make a slurry by whisking the arrowroot powder and cold water until mixed well.
- Turn the chili on low and slowly stir in the slurry.
- Continue to cook on low until the chili reaches desired thickness.
- Season with sea salt and white pepper to taste.
- Garnish with finely chopped red onion, cilantro leaves, diced avocado, lime wedges, Whole30-compliant hot sauce and/or Paleo sour cream.
