White Chicken Chili

Ingredients

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 makes approximately 9.5 cups of chili

Directions:

  1. Heat 1 teaspoon of avocado oil (or broth) in an Instant Pot on Sauté mode or in a pan on the stove.
  2. Season the cubed chicken with 1 teaspoon salt and sear it in batches until browned. Remove and set aside.
  3. Reduce heat to medium and add the remaining 1 teaspoon oil (or broth).
  4. Add the garlic, onion, and celery. Sauté for about 5 minutes, until softened.
  5. Stir in the chili powder, cumin, cinnamon, and cloves. Cook for 1 minute to release flavors.
  6. Pour in the chicken broth, scrape the bottom of the pot to deglaze, and transfer to the Instant Pot if using a stovetop pan.
  7. Return the seared chicken to the pot.
  8. 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.
  9. For Instant Pot: Cook on High Pressure for 13 minutes, followed by a natural pressure release.
  10. For Slow Cooker: Cover and cook on Medium for 6 hours.
  11. Let the chili cool completely before transferring to parchment-lined freeze dryer trays.
  12. Freeze solid before freeze drying.
  13. Freeze dry (my cycle time was 35 hours)
  14. 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

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

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