This light chili is prepared in a slow cooker or instant pot. Add the ingredients, walk away, and enjoy dinner tonight.
Chile de pollo (Spanish)
Serves 6
2 cans (14.5 ounces/410 g) organic cannelloni or great norther means, drained and rinsed
1-2 Tbs. (15-30 ml) olive oil
1 organic diced onion (= about a cup/130 g)
1-2 medium jalapeño peppers, minced
2 organic bell peppers, diced
4 organic cloves of garlic, minced
1 Tbs. (15 g) each: chili powder and ground cumin
1 1/2 tsp. (7,5 g) ground coriander
organic chicken broth
- for slow cooker: 4 cups (520 ml)
- for instand pot: 3 cups (390 ml)
juice of 2 organic limes
organic lime wedges for garnish
1 1/2 pounds (680 g) organic boneless, skinless chicken breasts
2 Tbs. (30 g) chopped cilantro or parsley
optional:
- organic avocado, diced
- crushed organic (gluten-free) tortilla chips
- (dairy-free) sour creams or yogurt
- shredded Monterey Jack cheese or a hard dairy-free cheese
Instand Pot
1. In a bowl, mash half the beads with a potato masher or fork until chunky and set aside.
2. Set the instant pot to "Sauté".
3. Pour oil into the pot and heat until shimmery.
4. Add the onions, jalapeños, and bell peppers. Cook, stir, until softened, about 5 minutes.
(a) Stir in the garlic, cumin, coriander, and chili powder during the last 30-60 seconds.
5. Press "Cancel".
6. Stir in the broth, lime juice, chicken breast, and all the beans.
7. Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure.
8. Transfer the chicken to a cutting board and shred with two forks for chop into bite-size pieces.
9. Return to the pot and stir in the cilantro/parsley.
10. Serve warm, with lime wedges on the side and an optional ingredients on top.
Slow Cooker
1. In a bowl, mash half the beads with a potato masher or fork until chunky and set aside.
2. In a skillet, heat the oil over medium-high heat until shimmery.
3. Add the onions, jalapeños, and bell peppers. Cook, stirring, until softened, 5-7 minutes.
(a) Stir in the garlic, cumin, coriander, and chili powder during the last 30-60 seconds.
4. Place the vegetable mixture into the slow cooker and add the broth, lime juice, chicken breast, and all the beans. Stir.
5. Cover and cook on Low for 3-4 hours, until the chicken is cooked through and no longer pink instead or temperature 165F/75C.
6. Transfer the chicken to a cutting board and shred with two forks or chop into bite-size pieces.
7. Return to the cooker and stir in the cilantro/parsley.
8. Serve warm with lime wedges on the side and any optionals ingredients on top.
-modified From Freezer to Cooker
