1 cup red onion, diced
4 cloves garlic, minced
3 tbsp avocado or coconut oil
4-6 chicken thighs - optional, cut into small pieces
1 cup carrot, diced
2 celery stalks, diced
1 green pepper, diced
1 red bell pepper, diced
2 cups spinach, chopped
2 tbsp cumin powder
2 tsp coriander powder
2 tsp chili powder (more if you like it spicy)
1 tbsp dried oregano
3 tbsp flour - gluten free brown rice flour
2 cups vegetable broth
1 cup almond milk - unsweetened and unflavored
2 x 15 oz canned white beans (great northern, navy or cannellini)
4 oz fresh or canned diced green chiles - mild or hot (optional)
1 lime - juiced
1/2 cup fresh cilantro - roughly chopped, more for serving
salt and black pepper to taste
Optional additional flavoring: Bragg’s tamari, hot sauce
In a large pot, cook the onion and garlic in oil on medium heat for a couple minutes, until soft. If using chicken, add chicken and cook another 5 mins, stirring frequently. Add a pinch of salt, black pepper, carrot, celery and bell peppers. When the veggies are softened, add the spices. Stir and cook for about one more minute. Next add the flour, stirring constantly for about 30-60 seconds while scraping the bottom of the pot. Add the veggie broth, bring to a quick boil and mix very well. Reduce heat to simmer, add almond milk, beans, spinach and chiles. Keep pot fully or partially uncovered so the excess liquid can evaporate. Remove from heat when the chili reaches the thickness you want, about 20-25 minutes. Add lime juice, cilantro and adjust the seasoning. Serve warm and top with more fresh cilantro, sliced avocado, lime wedges, hot sauce, sprouts and/or sliced jalapeno.
