Chipotle Chicken Chili

Categories: clean-eating!

Ingredients

• 1 lb boneless skinless chicken breast, cut into small slices or chunks
• 1 1/2 tsp. arrowroot powder
• couple pinches salt
• 1 1/2 tbsp EVOO
• 1/2 large onion, diced, or 1 leek, sliced 1/4 inch thick and quartered
• 2 cloves garlic, crushed or minced
• 1/2 to 3/4 tsp salt or to taste, divided
• 1 tbsp ground cumin
• 1 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/2 tsp fennel seeds
• 1 1/2 - 2 tbsp gluten free flour
• 1 15 ounce can cannellini beans, drained, rinsed
• (1 cup frozen corn, thawed)
• 2 cups regular or low sodium chicken broth
• chard, if desired
• white or brown rice for serving (optional)

Directions

1. Place the chicken in a medium sized bowl and stir in the arrowroot pluce a pinch or two of salt until it is well-distributed and appears absorbed. Set aside.

2. Heat the oil in a stockpot over medium heat. Add the onion or leek and saute for about 5 minutes, or until softened.

3. Add the garlic and saute for just 30 seconds or so.

4. Turn the heat up to medium-high and add the chicken, 1/2 tsp of salt, and the spices (cumin, fennel, oregano, and chili powder)

5. Cook while continuously stirring, until the chicken is cooked ~ 7-8 minutes. If the chicken threatens to stick, just add a dash or two of the broth.

6. Stir in the flour to coat, and add the broth, beans, chard, and corn.

7. Bring the mixture to a simmer, reduce the heat to medium-low, and allow it to simmer for at least 30 minutes, or up to an hour. The liquid will reduce in half and thicken a fair bit.

8. Taste test as it is cooking, and season to taste with additional salt if desired.

9. If desired, serve over rice and with some homemade rolls.

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