Hi All,

This delicious and nutritious chili recipe is easy to make in Morgan Hill CA and packed with flavor. It is inspired by the Real Food Dietitians. Enjoy!

Dr. Nicole

What You'll need in Morgan Hill CA

Ingredients:

• 1 1/2 pounds boneless, skinless 2 cups
• 2 cups Chicken Bone Broth
• 1 large white or Japanese sweet potato, peeled and cut into ¾-inch pieces (about 3 cups)
• 1 small yellow onion, diced
• 1 can (4 ounces) mild diced green chiles
• 1 tablespoon finely chopped seeded jalapeño
• 4 cloves garlic, minced
• 2 teaspoon ground cumin
• 1 teaspoon organic oregano
• 1/2 teaspoon organic chili powder
• 1/8 teaspoon organic cayenne pepper
• 1 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 1/2 cup coconut cream (the fatty part of Thai coconut milk)
• 1 tablespoon Clarified Butter (ghee)
• 1 tablespoon fresh lime juice
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon minced fresh cilantro
• 1 avocado, halved, pitted, peeled, and diced
• Chopped fresh cilantro or chives, for serving

Instructions:

1. PLACE the chicken in a 4-quart slow cooker. Add the broth, sweet potato, onion, green chiles, jalapeño, garlic, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
2. COOK on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
3. TRANSFER the chicken to a plate; cover to keep warm. Turn the slow cooker to high if using the low setting. Add the coconut cream, butter, lime juice, and nutritional yeast (if using) to the slow cooker; stir to combine. Cover and cook for 20 minutes.
4. USE two forks to shred the chicken. Return the chicken to the slow cooker. Cover and cook for 10 minutes. Stir in the 1 tablespoon minced cilantro.
5. SERVE with avocado and more cilantro.

To make this in the Instant Pot, follow the directions as written, then seal and cook it on the Soup or Stew setting for 30 minutes. After shredding the chicken, turn the Instant Pot to Saute until the coconut cream is well combined with the soup.