Contributed By: Martha Rayon
This recipe makes approximately 9.5 cups of chili
Directions:
- Heat 1 teaspoon of avocado oil (or broth) in an Instant Pot on Sauté mode or in a pan on the stove.
- Season the cubed chicken with 1 teaspoon salt and sear it in batches until browned. Remove and set aside.
- Reduce heat to medium and add the remaining 1 teaspoon oil (or broth).
- Add the garlic, onion, and celery. Sauté for about 5 minutes, until softened.
- Stir in the chili powder, cumin, cinnamon, and cloves. Cook for 1 minute to release flavors.
- Pour in the chicken broth, scrape the bottom of the pot to deglaze, and transfer to the Instant Pot if using a stovetop pan.
- Return the seared chicken to the pot.
- Add the pine nuts, sweet potato puree, chipotle powder (to taste), red wine vinegar, coconut aminos, 2 teaspoons salt, and black pepper. Stir to combine.
- For Instant Pot: Cook on High Pressure for 13 minutes, followed by a natural pressure release.
- For Slow Cooker: Cover and cook on Medium for 6 hours.
- Let the chili cool completely before transferring to parchment-lined freeze dryer trays.
- Freeze solid before freeze drying.
- Freeze dry (my cycle time was 35 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
To rehydrate one serving of freeze-dried chili, place 1 cup of freeze-dried chili in a bowl or pot. Add ¾ cup of hot water and stir. If it's too thick, gradually add more water, up to 1 cup. Let it sit for 20 minutes, stirring occasionally. For faster rehydration, heat on low while stirring.
Notes:
This pairs wonderfully with sliced scallions and a dollop of sour cream.
Nutritional Value Per 1 cup of freeze dried chili mix
Calories: 229 Protein: 26 g Fat: 10 g Carbohydrates: 11 g Sugar: 6 g Fiber: 2 g
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