White Chicken Chili


2 tsp Avocado Oil divided (or chicken broth)

2 lbs cubed Chicken Breast

Sea Salt

Black Pepper

4 cloves Garlic, minced

1 medium Onion, finely diced

3 ribs Celery, finely diced

2 TBSP Chili Powder

2 tsp ground Cumin

¼ tsp Cinnamon

Pinch of Cloves

6 C Chicken Broth

3 oz Pine Nuts

1~15 oz can Sweet Potato Puree

Chipotle Powder to taste

2 tsp Red Wine Vinegar

2 tsp Coconut Aminos

Sliced Scallions and Lime Wedges for Garnish

Sour Cream, for serving (optional)

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White Chicken Chili

Dec 05, 2022Brian Witmer
Contributed By: Martha Rayon

This recipe will make 2 medium trays of chili*


  1. Heat 1 teaspoon oil/broth in Instant Pot on Saute or on stove top in a pan. Add chicken and 1 teaspoon salt, and sear. Brown in 2 parts of need be. Remove chicken.
  2. Turn heat down to medium, and heat the remaining teaspoon of oil/broth. Add the garlic, onion, and celery, and cook for 5 minutes, until soft
  3. Add the chili powder, cumin, cinnamon, and cloves, and stir, cooking for 1 minute. Pour in the broth, scrape the bottom of the pan, and transfer to the Instant Pot. Add chicken back in.
  4. Add the pine nuts, sweet potato puree, chipotle seasoning, wine vinegar, coconut aminos, 2 teaspoons salt, and pepper to taste.
  5. Programmable pressure cooker: cook for 13 minutes with natural pressure release.
  6. Slow cooker: Cover, and cook on Medium setting for 6 hours.
  7. Let chili cool before chilling.
  8. Place on parchment lined freeze dryer trays and freeze solid.
  9. Freeze Dry
  10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

35 hours


For each two meal gusseted bag, measure up 2 1/4 cups liquid. Use this liquid gradually to rehydrate.

This rehydrates beautifully but you need to give it at least 20 minutes.


A marinate function on a foodsaver or vacuum sealer is a great way to rehydrate freeze dried food.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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