Blog Post

Easy Chicken Chili

I used frozen taro root in this recipe to keep it simple.
Taro root tastes the closest to beans of any root veggie
that I have used. Look for frozen taro at Middle Eastern
markets. Alternatively, you can simply use yams or
sweet potatoes if you like.
Time: 20 minutes
• 2 tsp bacon grease, coconut oil, or lard
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 lb chicken breast, chopped into cubes
• 1 can diced tomatoes (14oz)
• 1 1/2 cup frozen, diced taro root
• 2 tsp ancho chili powder
• 1 clove garlic, crushed
• sea salt and pepper
• 1/2 cup chicken broth
Heat the oil in a saucepan over medium heat. Add
the onion, bell pepper, and jalapeno. Saute for a few
minutes, then add the chicken. Saute until browned.
Stir in the remaining ingredients and bring to a boil.
Simmer for 10 minutes, stirring frequently.
Nutritional info: 3 servings at 27g carb, 37g prot, 7g fat