Dairy-Free White Chicken & Veggie Chili
Servings: 6
Equipment
- Instant Pot
- Slow Cooker
Ingredients
- 2 - 15 oz. Northern beans, rinsed and drained (leave 1 cup for mashing)
- 1.5 lbs. skinless chicken breast
- 3 cups kale, chopped
- 5 cups chicken broth
- 1 onion, chopped
- 1 green pepper, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup chopped cilantro
- 1 Tbsp. minced garlic
- 2 tsp. cumin
- 1 tsp. oregano
- ¼-1/2 tsp. chili powder
- salt and pepper, to taste
- Juice of 1 lime
- ¾ cup full fat coconut milk
Instructions
For the Instant Pot:
- Take 1 cup of the beans and mash with a fork in a small bowl.
- Add all ingredients to the Instant Pot (except for the coconut milk).
- Close the lid and make sure the pressure vent is sealed.
- Choose the “Pressure Cook” option on high for 25 minutes.
- Once the 25 minutes is up, release pressure with the quick release by turning the pressure valve to the “venting” position.
- Open the lid and shred the chicken with a fork. Return the chicken back to the chili and mix well.
- Stir in the coconut milk and combine all ingredients well.
- Serve with toppings of choice.
For the Slow Cooker:
- Coat the slow cooker with cooking spray (such as avocado oil).
- Take 1 cup of the beans and mash with a fork in a small bowl.
- Add all in the ingredients to the slow cooker (except for the coconut milk) *See note below.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Remove the chicken and shred with a fork. Return the chicken to the chili and mix well.
- Stir in the coconut milk and combine all ingredients well.
- Serve with toppings of choice.
Notes
When making this chili in the slow cooker, it's best to add an additional 2 cups of broth to make it more like the consistency of soup.