This hearty new take on a chili is full of nutrients and delicious flavor! It’s not too spicy, and is perfectly creamy with the tasty addition of coconut milk - you’ll be going back for seconds!
Serves 2 (with leftovers)
Prep time: 15 minutes
Cook time: 5 ½ hours
1 tablespoon olive oil
1 pound skinless boneless chicken thighs
6 cloves garlic, minced
1 medium onion, chopped
1 4.5-ounce can of diced green chiles
1 cup salsa verde
2 stalks celery, chopped
2 cups cauliflower florets
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
4 cups chicken broth or bone broth
2 cups kale, chopped
1 cup coconut cream or canned full fat coconut milk
1 handful cilantro, chopped
1/2 avocado, pitted and sliced
In a slower cooker, combine first 13 ingredients (oil through broth). Stir to combine, then cook on low for 5 hours.
Using two forks, shred chicken thighs. After you shred chicken, stir in kale and coconut cream. Adjust salt and pepper if necessary, then cook in slow cooker for another 30 minutes.
Serve with cilantro and avocado on top.
Amount per serving: Calories 386
% Daily Value*
Total Fat 26.2g 34%; Saturated Fat 15.1g 75%; Cholesterol 34mg 11%; Sodium 2029mg 88%; Total Carbohydrate 22.5g 8%; Dietary Fiber 6.2g 22%; Total Sugars 7.4g; Protein 18.4g; Vitamin D 0mcg 0%; Calcium 118mg 9%; Iron 4mg 23%; Potassium 1006mg 21%
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