Description
Enjoy this gluten and dairy free chili, which can be made in an hour or less in your instant pot!
Ingredients
Scale
For the Chili:
- 1 yellow onion, diced
- 3 15-oz. cans white beans (cannellini or northern), drained and rinsed
- 2 cups chicken broth
- 2 tsp. ground cumin
- 3 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2–3 large chicken breasts, boneless and skinless
- 2 Tbsp. lime juice, freshly squeezed
For the Toppings (optional):
- 1/2 cup fresh cilantro leaves
- 1/2 cup peppers (pepperoncini, banana or jalapeno)
- 1 avocado, sliced or cubed
Instructions
- Dice the onion and drain and rinse the beans.
- Place the onion, beans, seasoning and 1 1/2 cup (for 4 servings) of the broth in the Instant Pot. Place the chicken breasts on top of the vegetable and bean mixture.
- Seal the Instant Pot and cook on high pressure for 20 minutes. Let the steam release naturally for 10 minutes and then manually release the rest of the pressure. This cooking process takes 35-40 minutes in total.
- While the chili cooks, squeeze the lime juice and puree the remaining ½ cup of broth with 1 cup of the white beans in a blender or Nutri Bullet.
- Once the chili is done cooking, remove the chicken breasts from the pot and place them in a bowl. Shred the chicken with 2 forks and return it to the pot. Stir well.
- Add in the lime juice and the bean puree to thicken the chili a bit.
- Serve with your favorite toppings (pepper slices, avocado, cilantro, tortilla chips, etc.)
Notes
- This recipe can be made in the slow cooker. Set the slow cooker to low for 6-8 hours.