InstantPot Chicken Green Chili

It’s fall, y’all! Okay, it’s actually 80 degrees today but next week the high is in the mid-40s with snow forecasted but if that ain’t Colorado for ya, I don’t know what is. Few things kick off the season better than Broncos football, cool evenings, and green chili. This is a meal I grew up with and is a family tradition to make in mass amounts at the end of each farmer’s market season. You could say that green chili is part of my family’s legacy (#toofar?) so I take it really seriously so when the craving struck, I knew I needed an easy and quick way to make it. Hello, InstantPot! I just threw everything in, set it to cook, then ate approximately one million Siete chips while I waited. You can watch the step-by-step recipe on my “Recipes” highlight on Instagram or save this for later. Either way, you’ll love it!

I should warn you of two things though:

  1. This is spicy. Heat runs through my blood, I cannot help it. If you want to mitigate the heat, use a mild green chili sauce and plain diced tomatoes.

  2. This feeds enough to cover your entire church potluck (remember those?) and then some so plan on having it for leftovers!


Okay, let’s get to the recipe!

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InstantPot Chicken Green Chili

Ingredients
1/2 white onion, diced
4 garlic cloves, minced
1 T ghee
12 oz chicken bone broth (I used Bonafide Provisions)
28 oz can of fire roasted tomatoes
16 oz jar of green chili sauce (I use 505 Southwestern)
1 can of coconut milk
1.5 - 2 lb chicken breasts
2 T arrowroot starch
2 T filtered water
1/2 tsp sea salt
2 tsp cumin
1 tsp paprika

Set InstantPot on low saute and cook onion and garlic in ghee until fragrant. Add in broth, tomatoes, green chili sauce, coconut milk, and chicken. Seal vent and set on high pressure for 12 minutes. Once it’s through the cycle, quick release pressure, remove chicken and shred, setting InstantPot to “Keep Warm”. In small bowl, whisk arrowroot starch and water to form a slurry. Add chicken back into the InstantPot along with arrowroot starch and spices and stir to combine. Allow to sit until slightly thickened and then serve!


I hope you enjoy! If you make it, tag me on Instagram! I’d love to see!

xo,

Cam


Pin for later!

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Raw Chocolate Chia Seed Pudding

Happy February! It is the month of love and what better way to #treatyoself and your honey than with a little bowl of chocolate pudding? This is the perfect decadent treat to whip up and have with your Valentine's Day dinner or really, any time (no judgement here!). This little treat is rich with quality fats like chia seeds and coconut, as well as well-sourced protein from collagen peptides. It's lightly sweetened so you can indulge without the sugar of most puddings. Win, win, win (The Office reference, anyone?).

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Raw Chocolate Chia Seed Pudding

Serves 2-3

Ingredients
3 T chia seeds
1/2 one can of coconut milk, shaken so well-incorporated
1/3 c unsweetened almond milk
1 medium banana
1 T cocoa powder
2 scoops collagenoptional

In small bowl, add chia seeds and coconut milk and stir until well combined. Cover and refrigerate for 8 hours or overnight. When the base is ready, place the pudding in a blender and add almond milk, banana, cocoa, and collagen. Blend on medium-high until smooth. Serve cold with raspberries, cocoa nibs, raw coconut, or strawberries or store leftovers in the fridge for 1-2 days. 


If you make this, show me on Instagram or Facebook! I love to see photos of your creations! 

xo,

Cam

P.S. If you're wondering if this is Whole30 compliant, it is most definitely not. It's a great treat for after though!