INGREDIENTS
Serves 6
Chili:
½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can organic tomato puree
½ cup chicken stock
2 tablespoons chili powder
¼ - ½ teaspoon chipotle chile flakes, to taste
1 teaspoon sea salt
½ teaspoon freshly ground pepper
6 boneless, skinless chicken thighs, cut in large chunks
Toppings:
1 avocado
1 lime
fresh cilantro
INSTRUCTIONS
Add all chili ingredients to crock pot and stir to combine.
Cook on low for 8 hours. Taste and adjust seasonings.
Cube avocado, cut lime into wedges and chop fresh cilantro.
Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.
Original recipe idea can be found here
Chili:
½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can organic tomato puree
½ cup chicken stock
2 tablespoons chili powder
¼ - ½ teaspoon chipotle chile flakes, to taste
1 teaspoon sea salt
½ teaspoon freshly ground pepper
6 boneless, skinless chicken thighs, cut in large chunks
Toppings:
1 avocado
1 lime
fresh cilantro
INSTRUCTIONS
Add all chili ingredients to crock pot and stir to combine.
Cook on low for 8 hours. Taste and adjust seasonings.
Cube avocado, cut lime into wedges and chop fresh cilantro.
Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.
Original recipe idea can be found here
Bon Appetit
All the best Jan
That looks delicious. I love cauliflower but the rest of the family aren't keen, perhaps they'd eat more of it this way.
ReplyDeleteOnce again this looks good enough to eat, said with a smile on my face.
ReplyDeleteJenny S
Hi Jo and Jenny and thanks for leaving your comments.
ReplyDeleteThis is a great tasting recipe, it's nice to try out new and different ideas.
All the best Jan