Description
This Southwest Chicken Chili is and quick weeknight dinner that’s full of flavor. Not only is it delicious, this easy chili is also completely dairy-free and gluten-free. All you need is one-pot and thirty minutes to get this hearty meal on the table. Plus, the leftovers taste even better the next day, which makes it a great meal prep option!
Ingredients
Scale
- 1/2 tablespoon avocado, coconut, or olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt (plus more to taste)
- 1/4 teaspoon red pepper flakes (plus more if you like more heat or you can leave it out if you don’t like spice)
- 1 – 14.5oz can diced fire roasted tomatoes
- 1 – 16oz can white/cannellini beans
- 1 – 4oz can green chilis
- 1 1/2 cups chicken broth
- 1 – 13.5oz can light coconut milk
- Toppings: lime juice, tortilla chips, cilantro, red onion, cheddar
Instructions
- Heat a large pot over medium high heat. While the pot is heating, season the chicken thighs with one tsp of salt.
- When pot is hot, add the oil and then add the chicken thighs. Sear the chicken thighs on both sides until golden brown.
- Once the thighs are brown, add in all of the remaining ingredients, EXCEPT the coconut milk and stir to combine.
- Simmer on medium low for 30-45 minutes or until the chicken is tender and easy to shred.
- Once the chicken is tender, use two forks to shred it in the pot. Then, add in the coconut milk and stir to combine. Give it a taste and a little more salt if needed.
- Let simmer for 5 more minutes and then serve with your favorite toppings!
