CHICKEN POTATO CHILI

Gluten free / whole30 / paleo

chicken potato chili by kalejunkie

CHICKEN POTATO CHILI

INGREDIENTS

1.5 pounds organic free range chicken thighs (or breasts)
1 large onion, roughly diced
3 cloves garlic, mashed
2 medium yukon gold potatoes, diced into cubes
1/2 cup quinoa (omit if paleo, whole30)
3 1/2 cups chicken broth ( used Bonafide Provisions Chicken Bone Broth)
1 tb cumin
1 tsp chili powder
1 tsp Italian seasoning
1 tsp sea salt
1/2 tsp black pepper
3 tb avocado oil
1/4 cup chopped chives

INSTRUCTIONS

if using instant pot

Turn instant pot to sauté function.
Add oil and once hot, add onions and stir for 4-5 min.
Next add chicken, diced potatoes, quinoa, broth, seasonings, and chives.
Turn instant pot off and change settings to ‘pressure cook’ and set for 13 minutes.
Once done, quick release the pressure valve and open cover.
Transfer 3/4 of the soup to a high speed blender and blend for 30 seconds.
Transfer back to the instant pot.
Season to taste and serve!

 

IF NOT USING THE INSTANT POT

Use a large pot on the stove and follow above instructions (sauté onions, then add remaining ingredients).
Bring to a gentle boil, then reduce heat to low, cover and simmer for 30-35 minutes.
Remove from heat and grandad 3/4 of the to a high speed blender and blend for 30 seconds.
Transfer back to the pot.
Season to taste and serve!