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Dairy-Free "Cheesy" White Chicken Chili
Total time: 50 minutes
Serves: 8
Ingredients:
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 small yellow onion diced
- 1 jalapeño seeded and minced
- 1 lb. organic chicken breast cubed
- 2 tsp. minced garlic
- 1/2 tsp. oregano
- 1/2 tsp. ground cumin
- 1/4 tsp. sage
- 1/4 tsp. thyme
- 1/2 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. fresh ground black pepper
- 1 green chili chopped
- 7 cups water
- 1 scoop Ancient Nutrition Collagen Bone Broth
- 1 box Explore Cuisine Organic Chickpea Fusilli
- 1 Tbsp. Nutiva Organic MCT Oil from Coconut
- 1 can white beans drained and rinsed
- 1 cup frozen corn
Cauliflower cheese
- 3 cups (1 small head) chopped cauliflower
- 1 cup Sproud Plant-Based Milk Unsweetened
- 1/4 cup Bragg Premium Nutritional Yeast Seasoning
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. white pepper
- 1/4 tsp. rosemary
Instructions:
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In pot full of boiling water, cook cauliflower pieces 15 minutes, until soft.
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Meanwhile, in large pot over medium heat, heat oil. Cook onion and jalapeño until soft, about 5 minutes. Season with garlic, oregano, thyme, sage, cumin, salt and pepper; continue cooking until fragrant, about 1 minute.
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Add green chilis, chicken, collagen and water; bring to boil. As soon as the outside of the chicken turns white, add pasta. Reduce heat and cover. Simmer about 10 minutes.
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In blender, combine cheese sauce ingredients. Blend until completely smooth. Stir into chicken and pasta.
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Stir in MCT oil, white beans and corn. Continue cooking 2 minutes, until chicken is tender and pasta is cooked through.
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To serve, garnish with fresh green chilies and a squeeze of lime, if desired.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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