In the world of chili, beef gets most of the attention. It’s the most common foundation for a chili recipe, but what happens when you have chicken on hand and not beef? Or if you’re tired of beef and want something different?
Chicken chili anyone?
Even though I’ve never entered a chili cookoff I consider myself a pretty good chili maker. I love to tinker with new ways to make chili and once I find one I like I change little details until it’s perfect.
If you ask me, slow cooking chili is the best way to go because it allows all of the ingredients to blend together in the best way and also because you don’t have to sit and watch it as it cooks. It’s nice to coming to a delicious smelling house after hard days work and have dinner ready to go.
The only thing that might be considered a secret ingredient in this chili is the cauliflower florets that have been added. This gives it a thick creamy consistency and also some bulk so you feel like you’ve had a substantial meal once you’ve finished. You are also getting a serving of cruciferous vegetables tomorrow one of the healthiest vegetables you can eat.
For those of you worried that you won’t like this chili because it tastes like cauliflower, don’t worry. It gets cooked up, blended up, and by the time it gets mixed in with all of the spices and other ingredients it just becomes a backdrop for the rest of the chili.
There’s onions and celery to give it that nice classic flavor, and plenty of garlic as well. The nice part about this chili is that you can taste each ingredient separately if you focus on it, but the way it tastes all together is what really makes it a winner.
It’s highly recommended to make your own chicken broth for this rather than just going with something store bought. The flavor difference is noticeable, and you have better quality control over what’s going into it. If you have to get it from the store, go with an organic brand so it’s free of as much nasty stuff as possible.
This chili is sure to win over chili lovers and picky eaters alike. You’ll love that it’s easy to make, but still tastes great when it’s done. The other big feature of this chili is that most of the time you’ll have these ingredients on hand, so you can make it whenever you get the notion without having to drive to the store to make a special trip for an oddball ingredient.
(Make this next: 8 Comforting Paleo Turkey Chilis)
- 2 cups cauliflower florets
- 1 cup almond milk
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped green bell pepper
- 3 celery stalks, chopped
- 1 can (4-ounce) chopped green chilies
- 2 jalapeños, cored, seeded, and diced
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- Freshly ground black pepper to taste
- ½ tsp chili powder
- 4 cups homemade chicken broth or water
- Zest and juice of 1 lime
- 3 tbsp chopped fresh cilantro plus extra for garnishing
- Avocado slices (optional)
- In a 6-quart slow cooker combine the chicken, celery, green chili peppers, jalapeños, green bell peppers, onion, garlic, cumin, coriander, chili powder, bay leaf and salt.
- Add the chicken broth, lime juice and lime zest and stir well.
- Place the lid on the slow cooker.
- Cook for 4 hours on high or 6 hours on low.
- Meanwhile, cook the cauliflower florets in boiling salted water for 5 minutes.
- Drain well.
- Add the cauliflower and almond milk in a blender and blend until smooth.
- About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the cauliflower mixture.
- Mix well to combine.
- If the chili is too thick, add more water until desired consistency is reached.
- Taste and add more salt if necessary.
- Add the lid back on and cook for the remaining time.
- Open the slow cooker, remove the bay leaf and add the chopped cilantro.
- Mix well.
- To serve, pour the chili into bowls, and garnish each portion with more fresh cilantro and avocado slices if using.