White Chili with Almond Flour Crackers

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Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
Yield: 6 servings

Looking for a hearty weeknight meal? Try pairing our Almond Flour Crackers with a warm bowl of White Chili!
White Chili in a white bowl served with cilantro, lime, and Simple Mills Almond Flour Crackers

White Chili in a white bowl served with cilantro, lime, and Simple Mills Almond Flour Crackers

Ingredients:

2 tbsp olive oil

1 yellow onion, chopped

5 cloves garlic, minced

1 jalapeno, seeds scraped out and diced

1 poblano pepper, seeds scraped out and diced

2 lb chicken breast, cut into cubes

2 (7 oz) cans diced green chilies, drained

32 oz chicken bone broth

2 tbsp gluten-free flour

2 (12 oz) cans cannellini beans, drained and rinsed

1 tsp cumin

½ tsp coriander

½ tsp paprika

½ tsp dried oregano

½ tsp black pepper

salt to taste

Garnishes:

1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers, lime, cilantro, radishes, and avocado

Instructions:

HEAT olive oil in a large pot over medium-low heat.

ADD onion, garlic, jalapeno, and poblano pepper, and sauté until slightly caramelized about 10-15 minutes.

ADD chicken breast and cook until no longer pink on the inside.

STIR in gluten-free flour and cook until it turns a golden color, about 5 minutes.

ADD the beans, canned chilies, chicken bone broth, and spices, and bring to a boil.

REDUCE the heat to low and simmer, stirring occasionally, until slightly thickened, about 20-30 minutes.

SEASON with salt and pepper to taste.

SERVE with Simple Mills Fine Ground Sea Salt Almond Flour Crackers and assorted toppings.

Tips:

Leave the seeds in the jalapeno and poblano pepper for more heat