White Chicken Chili

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We have a little pond in our neighborhood. It’s not very deep and it freezes very quickly in the winter. Well, they cleared it and we now have a personal skating rink, free of charge, right across the street. My hockey-loving son is in heaven! We spent the entire day out there on New Year’s Day! This was a new experience for me. I had never been pond skating before, but we had a blast! I knew I was going to need to make a dish that night that would warm us up quickly. What better way than with a pot of chicken chili. This is pre-paleo family favorite that I converted.
It is delicious paired with this Bacon Jalapeño Bread!

White Chicken Chili


  • 2 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 (4 oz) cans green chilis, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons oregano
  • 2 (32 oz) boxes gluten-free chicken stock
  • 3 or 4 (12.5 oz) cans White Chicken chunk meat (I use Trader Joe’s canned chicken, read your labels! Some canned chicken has some nasty stuff in it) you could also use 3 cups of leftover chicken cubed.
  • 1/4 cup coconut cream*


  1. Saute onions and garlic in the olive oil in a large pot over medium heat until onions are transparent, about 10 minutes
  2. Stir in chilis, cumin, cayenne pepper, and oregano, sauté 2 more minutes
  3. Add chicken stock. Bring to a slow boil, reduce heat to simmer, cover and cook 30 minutes.
  4. Stir in chicken. Be sure to break apart large chunks. Simmer another 30 minutes.
  5. Add coconut cream. Stir until melted.
  6. Serve topped with avocado chunks. Yum!

*Note: If you don’t have coconut cream, you can use full-fat coconut milk instead.

Paleo Chili

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This recipe originated from my aunt. I have made a few adjustments to make it Paleo-friendly.
One successful way I have found to cut back on time in the kitchen is to only do Step 1. Then I throw everything into the crockpot on low for 6-8 hours.
Paleo Chili

3 pounds grass-fed ground beef
1 medium green pepper, chopped
2 medium onions, chopped
2 cloves garlic, crushed
3 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon hot sauce
1. Cook beef, green pepper, onions, and garlic on medium heat until beef is lightly browned
2. Add all other ingredients.
3. Cover and simmer 1 hour
Optional: Serve with sliced avocado