White Chicken Chili
from Keto Quick Start
This chili is *full* of veggies! It's the perfect dinner to whip up and store in the freezer for later if you're looking to meal prep.
gluten-free • nut-free • egg-free • dairy-free • sugar-free
PREP TIME: 25 minutes
COOKING TIME: 30 minutes (Instant Pot), 50 minutes (stovetop), or 4 hours (slow cooker)
SERVINGS: 6 servings
- 4 slices bacon, chopped into 1/2-inch pieces
- 1 jalapeño pepper, finely diced
- 1 medium yellow onion, diced
- 4 cloves garlic, smashed or roughly chopped
- Sea salt and ground black pepper
- 10 ounces button mushrooms, stemmed and quartered
- 1 medium carrot, finely diced
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 to 3 cups chicken broth, homemade or store-bought, divided
- 2 teaspoons arrowroot or tapioca starch (optional; see Tip)
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups chopped zucchini (1/3-inch cubes, 2 to 3 medium zucchini)
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sliced green onions
- 1 medium avocado, sliced
- 1 lime, cut into wedges
- Place the bacon in a large enameled cast-iron Dutch oven or other heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the fat as rendered, 6 to 8 minutes.
- Add the jalapeño and onion and cook until the onion is translucent, 3 to 4 minutes. Add the garlic, season generously with salt and pepper, and cook for 1 to 2 minutes, stirring to combine the ingredients.
- Add the mushrooms and cook for 5 to 6 minutes, until softened, then add the carrot, oregano, coriander, and cumin to the pot. Cook until the vegetables begin to brown a bit, about 5 minutes.
- Add 2 cups of the broth and the arrowroot (if using) and stir to combine. Add the chicken thighs on top of the vegetables, pressing them down so they're covered by the broth. Add 1/2 to 1 cup more broth if necessary to cover the chicken. Cover and cook for 15 minutes, or until the chicken is cooked through. Add more salt and pepper to taste if necessary.
- Remove the chicken thighs from the pot and place on a cutting board or plate, then shred them using 2 forks. Return the shredded chicken to the pot and stir to combine. Add more salt and pepper to taste if necessary.
- Continue to cook, uncovered, for 10 minutes, or until the liquid has reduced to your desired consistency. Add the zucchini and cook for about 2 minutes to warm through.
- Garnish with cilantro, green onions, and sliced avocado before serving. Serve with lime wedges.
preparation (slow cooker):
- Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat has rendered, 6 to 8 minutes.
- Add the jalapeño, onion, and garlic, season generously with salt and pepper, and cook for 1 to 2 minutes.
- Transfer the bacon and vegetables, along with the rendered fat, to a slow cooker and add all of the remaining ingredients except for the garnishes and zucchini. Cook on low for 3 to 4 hours. Add the zucchini and remove the chicken. Shred the chicken with 2 forks, then mix is back into the chili. Garnish with cilantro, green onions, and sliced avocado before serving. Serve with lime wedges.
preparation (Instant Pot or other multicooker):
- Set the Instant Pot to the sauté function (normal). Once the pot is hot, place the bacon in the pot and cook, stirring occasionally, until the fat has rendered, 6 to 8 minutes. Add the jalapeño, onion, and garlic, season generously with salt and pepper, and cook for 1 to 2 minutes.
- Add just 1 cup of chicken broth. Add the remaining ingredients except the zucchini to the pot, reset the cooker to manual, and cook on high pressure for 20 minutes. When cooking is finished, allow the cooker to depressurize on its own; don't flip the valve to release it.
- Add the zucchini and remove the chicken. Shred the chicken with 2 forks, then mix it back into the chili. Garnish with cilantro, green onions, and sliced avocado before serving. Serve with lime wedges.
Omit the jalapeño pepper.
For a thicker consistency, set aside 1/2 cup of the broth, cold or room temperature, add the arrowroot or tapioca, and whisk thoroughly to combine, then stir the mixture into the chili. The chili will thicken when chilled (assuming) you have leftovers to store in the fridge) whether you add the arrowroot or not, but it will be thicker still if you do add the arrowroot.
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