In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeño, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.

Cook 5 minutes. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the coconut milk, chicken, hot sauce, salsa verde and nutritional yeast, allowing all ingredients to simmer and the chili to thicken. Mix 1 Tsbp tapioca flour with 2 tsp water to make a paste. Mix into the chili to help thicken.

Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and sour cream, if desired.

Store leftovers in a sealed container in the refrigerator for 4 days, or freeze to keep longer. Enjoy!

Meal Plan

Recipes

Buffalo Chicken Chili

Ingredients

Instructions

Nutrition Facts

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