- 4
- 10 mins
- 250 mins
Ingredients
- 2 cups cauliflower florets
- 1 cup almond milk
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped green bell pepper
- 3 celery stalks, chopped
- 1 can (4-ounce) chopped green chilies
- 2 jalapeños, cored, seeded, and diced
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- Freshly ground black pepper to taste
- 1/2 tsp chili powder
- 4 cups homemade chicken broth or water
- Zest and juice of 1 lime
- 3 tbsp chopped fresh cilantro plus extra for garnishing
- Avocado slices (optional)
Preparation
Step 1
In a 6-quart slow cooker combine the chicken, celery, green chili peppers, jalapeños, green bell peppers, onion, garlic, cumin, coriander, chili powder, bay leaf and salt.
Add the chicken broth, lime juice and lime zest and stir well.
Place the lid on the slow cooker.
Cook for 4 hours on high or 6 hours on low.
Meanwhile, cook the cauliflower florets in boiling salted water for 5 minutes.
Drain well.
Add the cauliflower and almond milk in a blender and blend until smooth.
About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the cauliflower mixture.
Mix well to combine.
If the chili is too thick, add more water until desired consistency is reached.
Taste and add more salt if necessary.
Add the lid back on and cook for the remaining time.
Open the slow cooker, remove the bay leaf and add the chopped cilantro.
Mix well.
To serve, pour the chili into bowls, and garnish each portion with more fresh cilantro and avocado slices if using.