Chunky Chili

  • 1 pound boneless chicken breasts, cut into 1 inch cubes
  • 1 large sweet onion, chopped
  • 2 T minced garlic
  • 4 t chili powder
  • 1 t salt
  • 1 t ground cumin
  • 1/4 t ground cinnamon
  • 2 cans (15 oz) diced tomatoes
  • 2 cans (15 oz) pinto beans, drained and rinsed
  • 2 cans (15 oz) red beans, drained and rinsed
  • 32 oz. chicken broth
  • 32 oz. frozen peas and carrots

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic and cook for 3 or 4 minutes. Add and cook chicken. Drain.  Return meat mixture to pot, adding the remaining ingredients.  Bring to a boil; simmer 15 minutes.

We serve this with rice or corn bread.

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