White Bean Chicken Chili-Kim Embry
4 Boneless Chicken Breast-cooked and diced or shredded
2 cans Garbanzo Beans-drained and rinsed
6 cloves garlic-minced
1 lb. chopped Portobello mushrooms
3 tablespoons yellow curry powder
3 red bell pepper-chopped
2 tablespoon Ghee/Coconut oil
1 quart chicken broth
3 stalks celery-diced
2 teaspoon Real Salt
1 can Coconut Milk
1 teaspoon cumin
Sauté in ghee or coconut oil with the onions, garlic and celery together in a heavy Dutch oven. If chicken has not been previously cooked, do so now. Chicken can be browned with onion mixture. Add some of the yellow curry powder to the pot to flavor the meat. Once this is done add mushrooms being careful not to let them stick. Stirring often and allowing them to sweat. At this point everything else can be added to the pot. Beans, broth, salt, rest of curry powder, bell pepper, carrots, and cumin. Let this cook on low for 1 hour stirring often. Once the carrots are tender and chicken is clear when poked then stir in coconut milk. For added flavor 2 2 heaping tablespoons of coconut butter may also be added. Slow cook for 15 more minutes and serve.
This recipe can also be made in a crock-pot. Please be sure to sauté onions, garlic and celery first as well as making sure chicken is also browned.