Now that it’s cold outside, I constantly crave soup and chili. I don’t love the classic chili recipe with ground beef, so I created this recipe with ground chicken and white beans with my mom’s help. Whenever I am cooking, I tend to make sure it is anti-inflammatory. Therefore, most of my recipes will be dairy and grain free.

• 1 lb organic ground chicken
• 2 tablespoons olive or avocado oil
• 1 clove of garlic
• 1 medium onion
• 3 stalks of celery
• 32 oz chicken broth or bone broth
• 1 can of white beans
• 1 can of rotel tomatoes or green chilis
• Seasonings: cumin, chili powder, cayenne, garlic powder, onion powder, pepper, salt, Trader Joe’s chili lime seasoning
• Dairy free cheese (I love Kite Hill)

Directions:

1. In a large sauce pan, add oil, chopped onion, and chopped celery 
2. Once the onion is browned, add ground chicken and chopped garlic and saute for 4-5 mins
3. Add chicken broth or bone broth and simmer for 4-5 mins
4. Add can of white beans rinsed and drained and rotel tomatoes OR green chilis
5. Add seasonings to taste: cumin, chili powder, cayenne, garlic powder, onion powder, pepper, salt, Trader Joe’s chili lime seasoning
6. Simmer for 15-20 mins uncovered
7. Top with green onion, Kite Hill cream cheese, hot sauce, cilantro