Whole 30 Creamy Chicken Chili Revisited

Garnished with crispy potatoes, red onion & cilantro.

This recipe was originally from January 2019 and was edited for this post, the original post now also shows the edited recipe.

I revisited my Whole30 chili and realized it needed MORE ingredients, texture, color, and flavor balance. The old recipe was super basic, and easy, something that is nice during the cooking marathon that is a Whole30… but this dish need more substance and nutrients. If you tried the original recipe, I hope you give this revisited version a chance!

This recipe can be made in an Instant Pot utilizing pressure when you are in a hurry, or on slow cook when you just want it to simmer all day. You can also use any Dutch oven or similar pot you are comfortable with using. I like the Instant Pot because it has a sauté function for browning meat. For all intents and purposes the following directions are the same whether you slow cook in the Instant Pot or use a Dutch Oven. If your slow cooker does not have a sauté function, complete steps 1 and 2 in large skillet.

Gabbie’s Creamy Chicken Chili

Dollops of the Creamy Avocado Cilantro Sauce from my Tex-Mex dip is heavenly!

serves 4-6 people

• 2.5 lbs. ground chicken

• 2 tsp. ground cumin

• 3 tsp. chili powder

• 2 tsp. smoked paprika

• 1 tsp. chipotle pepper

• 1 tsp. garlic powder

• 1 tsp. onion powder

• salt & pepper to taste: for me it was a scant tsp. pink Himalayan salt and a scant tsp. fresh ground black pepper

• 1 tbsp. tomato paste

• 1-14.5 oz can Muir Glen Fire Roasted Diced Tomatoes, or similar size tomato sauce

• 1 or 2-7oz. can(s) mild diced green chiles, I use one mild can and one spicy can!

• 1-14.5oz. can coconut milk, cream-only, or 1-7oz can coconut cream

• 24 oz of chicken bone broth or stock, I use Bonafide frozen bone broth from Whole Foods when I do not have it on hand

• 1 package-frozen Cascadian Farms Mirepoix (optional but I like adding the onion, carrot, celery!)

• 1 tsp. olive oil or rendered animal fat

• For serving: sliced avocado, green onions, and chopped cilantro

Directions:

Step 1: Brown the chicken meat with 1 tsp. olive oil or rendered animal fat. When the chicken is almost fully cooked, add 1 tbsp. each of cumin, chili powder, and smoked paprika, 1 tsp. of chipotle pepper and the salt. Mix together until the spices are fully incorporated into the chicken mixture. f you are adding frozen or fresh mirepoix, remove the chicken, add the another teaspoon of olive oil and add the mirepoix to the hot pan. Proceed to the next step.

Step 2: Add the green chiles and let their liquid cook off for two minutes. Then add the tomato paste, stirring vigorously to caramelize it a bit so it will no longer taste raw. After a few minutes of sautéing the tomato paste, add the tomatoes, chicken stock or bone broth.

At this point you can set your Instant Pot on slow cook for 5-7 hours, and forget it until you are ready to eat. Likewise, you can let your Dutch oven simmer away with a lid on making sure to stir frequently and add liquid (I would just use water) as needed—only 3 hours is needed for stovetop cooking

If you are cooking without pressure, you will want to add the rest of the spices slowly in stages. I learned this watching Texas chili cooking competitions. The winning contenders always add their spices in stages!

If you would like to cook at pressure, add the rest of the spices now and reduce broth liquid to 1 cup. Cook at manual high pressure in your instant pot for 30 minutes. You may slow release or rapid release the pressure. BUT it’s not done yet! It may need to sit on saute for a bit longer to cook off excess liquid and get to your desired thickness.

Step 3: Before serving add the coconut cream, stirring until melted into to the chili and taste to make sure the salt and pepper is to your liking!

Optional additions: Vital Proteins collagen peptide powder (dissolve in hot water first), diced jalapeno (I would add with green chiles), unsweetened cocoa powder for a mole flavor profile, Nom Nom Paleo Magic Mushroom Powder. This chili is easy to customize and make your own!

For non-Whole30’ers my husband and brother love this chili over Fritos Scoops with a heap of cheddar or chihuahua cheese. I love this with roasted potatoes, and dollops of my Creamy Avocado Cilantro Sauce.