|10 min||8 h||8 h 10 min||6|
|6 thigh(s)||Chicken thighs, boneless, skinless (cut into large chunks)|
|1/2 cup||Chicken broth (stock)|
|1 can, 28 oz||Tomato puree, canned|
|1/2 medium head||Cauliflower (diced)|
|1 pepper||Ancho, poblano, pepper (diced)|
|1 medium||Yellow onion (diced)|
|2 clove(s)||Garlic (minced)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1/4 tsp||Hot pepper (chili) flakes (to taste)|
|1/2 tsp||Black pepper|
|1 tsp||Sea salt|
|2 tbsp||Chili powder|
|6 sprig||Cilantro (coriander) (for topping)|
|1 fruit||Lime (for topping)|
|1 avocado(s)||Avocado (for topping)|
1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.
is a great source of lean protein and aids in muscle growth and repair