Spring Time Green And White Chicken Chili

Gotta, gotta try a little spring time chili!

Hi Loves!

I knew I wanted to make some yummy chili but chili is usually a fall or winter food. But who really cares!? I wanted some chili! I also wanted something perfect for spring days so I went ahead with white chili. Instead of beef, thick tomato sauce and lots of kidney beans I went with ground chicken, a coconut based sauce and some navy beans. This turned out so delicious, super comforting but so fresh. I used full-fat coconut milk to add some richness to the dish. This is super mild when it comes to spiciness but so rich in flavor and this is what I was going for. So lets get started:

List of Ingredients:
Ground Chicken - 1 Pound
Navy Beans - 2 Cans
Coconut Milk - 1 Can (You can use Lite if you are wanting to reduce your guilt!)
Coconut Yogurt - 1/3 Cup
Asparagus - 2 Cups diced in small pieces
Medium Yellow Onion - 1, diced
Garlic - 4 Cloves, minced
Cumin -1 Tbsp
Poultry Seasoning - 2 Tbsp
Extra Virgin Olive Oil - 1 Tbsp
Lime - 1, juiced
Chili Flakes - 1 Tbsp
Salt to taste


Lime - sliced in wedges
Jalapenos - sliced in coins
Cilantro - chopped finely

So, you know how I am always touting how simple these recipes are. This one is truly easy. Once all of the ingredients are prepped according to the instructions, it's almost as simple as dumping it all into a slow cooker and forgetting it for a couple hours. Almost.

Like I said, go ahead and get your veggies prepared while the slow cooker warms up on high heat. Once the pot is good and warm, toss in the oil and the onions and stir them around so the oil coats the onions. Let the onions start sweating.

I have a hint for you here. You can use plain, ground cumin powder if you have nothing else or if you want this to be a true one-pot recipe. BUT, I strongly recommend purchasing the actual whole cumin seeds. What you do here is to toss a bunch of the seeds into a small pan, about 2, maybe 3, tablespoons worth. Put the pan over high heat and constantly stir the seeds around to get them toasted, it should take about 90 seconds before you start noticing a slight change in color of the seeds and they start to impart a lovely scent to your kitchen as they release their oils. The seeds will just barely start to smoke and you should remove them from the heat immediately and pour them into a spice grinder or, my favorite, a mortar. Either way, run the grinder or grind the seeds with the pestle until it turns into a powder. Don't be surprised if the powder clumps together somewhat, after all, the seeds have released their oils.

Once the onions have cooked for about 30 minutes, add the chicken and stir it around to get it to break apart. Once the chicken is cooked on the outside and is starting to brown, toss in the seasonings and garlic. Give it a stir. Now pour in the coconut milk and the yogurt, stirring while pouring in both cases to get the milk all over everything. Then dump in the beans and cover it, letting everything simmer for about 2 hours, stirring occasionally. Be careful not to over stir your chili or else the beans will start to break down and we wouldn't want that.

Okay, we are almost done! At the 90 minute mark, go ahead and toss the asparagus in, cover, and let it cook for the remaining 30 minutes. At this time, it would be a good idea to check and make sure that the seasoning is to your liking and add anything that you want more of.

And that's about it! If you want, you can uncover the chili and let the moisture cook out for a few more minutes. Otherwise, it's done and ready to be eaten. My husband kept taking spoonfuls as he walked by doing the dishes. Thankfully it was after I had gotten the pictures done! I hope you all enjoy this dish as much as we did!

                                                                                                Yummy, ENJOY!!

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