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When Winter Just Won't Die:
Spicy Paleo White Chicken Chili

Here's a healthy, clean, energizing, and high flavor White Chicken Chili that will make your taste buds dance! Chili is one of our favorite winter comfort meals and this white version is no exception. Using no oil, skinless chicken breasts and abundant vegetables, this paleo-friendly chili recipe is a must try.

Normally, you will find white chili is loaded with heavy cream and cheese. This particular white chicken chili is thickened with a touch of creamy coconut milk, and garnished with a perfect compliment of creamy avocado!

Plus, cooking this chili in a slow cooker crock pot allows the broth of coconut milk and chicken broth to cook the chicken to perfection.


2 1/2 Tbsp bacon fat
1 medium yellow onion, chopped
3 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cut into 1" cubes
2 carrots, peeled, chopped
4 celery stalks, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can green chilies
4 cups chicken stock
1 can full fat coconut milk
2 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
1 jalapeno, seeded and diced


2 Tbsp fresh cilantro, chopped
1-2 avocados, sliced or diced


Heat the bacon fat in a skillet over medium heat, and saute the garlic and onions until tender. Transfer onion/garlic mixture into a crock pot.

Once all other ingredients (except for cilantro and avocados) are chopped and measured, add them to your crock pot.

Stir the ingredients in the pot together and combine well.

Cook on HIGH for 2 hours, then reduce to LOW and cook for another 5-6 hours.

When finished, serve the chili into bowls, topping with fresh cilantro and avocado slices.


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