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Nourishing Chicken Chili

This Nourishing Chicken Chili is bound to become a household favorite. Made with hearty beans, ground chicken + bone broth, flavorful veggies, and tons of seasoning, it’s a deliciously wholesome meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 - 6
Author Rachael DeVaux

Equipment

  • large Dutch oven
  • high speed blender

Ingredients

For the Chili:

  • 2 tablespoons avocado oil
  • 1 medium yellow onion, diced
  • 1 medium poblano pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chicken breast
  • 2 cans white beans - drained and rinsed, divided
  • 4 cups low-sodium chicken bone broth, divided
  • 2 (4-ounce) cans mild green chiles
  • 1/2 cup raw pumpkin seeds
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup finely chopped fresh cilantro

For Serving:

  • Pumpkin seeds
  • Chopped fresh cilantro
  • Minced red onion
  • Dairy-free sour cream or Greek yogurt
  • Shredded goat cheddar optional
  • Crushed tortilla chips I like Siete Foods

Instructions

For the Chili:

  • In a large Dutch oven, heat the avocado oil over medium heat. Once hot, add the onion, poblano, and jalapeño. Sauté, stirring occasionally, until the veggies soften, about 5 minutes.
  • Add in the garlic, chili powder, cumin, oregano, salt, and pepper. Stir to combine and cook until the spices are fragrant, about one minute.
  • Add in the chicken, breaking it up with the back of a wooden spoon. Cook until the chicken is fully cooked, stirring occasionally, about 6-8 minutes.
  • Pour in 1 can of the drained beans, 2 cups of the bone broth, and the green chiles. Stir to combine.
  • In a high-speed blender, add the remaining can of drained beans, 2 cups of bone broth, and pumpkin seeds. Blend until totally combined, about 30 seconds.
  • Pour the mixture into the Dutch oven and stir to combine. Bring the mixture up to a simmer. Once simmering, turn the heat down to low and continue to simmer uncovered for about 25-30 minutes, stirring intermittently. The liquid in the chili will reduce considerably during this time. Remove from the heat and add the lime juice and fresh cilantro.

For Serving:

  • To serve, ladle into bowls and top with pumpkin seeds, cilantro, red onion, sour cream (if using), goat cheddar, and crushed tortilla chips. Enjoy!

To Freeze:

  • Allow the chili to cool entirely before ladling into airtight containers (leaving about 1 centimeter of space between the chili and the lid). Transfer to the freezer and store for up to 3 months.
  • To thaw, place in the refrigerator overnight and re-heat over the stove.