We are so proud of our Hawaiian Coconut Chicken Chili recipe! We whipped up this recipe for the local Rockford Harvest Festival 2014 and was thrilled to take 3rd place in the competition with this Organic, cellular healing entry.
Hawaiian Coconut Chicken Chili Recipe
2lbs Boneless, Skinless Chicken Breast, organic, grass fed – diced small
2TBS Coconut Oil (suggestion: USDA Organic Coconut Oil from Tropical Traditions)
1lb Butter, organic, grass fed
1 Jar Great Northern Beans
1 Green Pepper, organic
1 Yellow Pepper, organic
1 Orange Pepper, organic
1 Red Pepper, organic
1 Cup Onion, organic
2 Garlic Cloves, organic
3 Celery Stalks, organic
2 cans Diced Tomatoes, organic
2 cans (30oz) Northern White Beans
1 can Garbonzo beans
2tsp Chili Powder
1/2 tsp Sea Salt
1TBS Cocoa Powder, organic
3 cups Pineapple, organic (fresh preferred)
2TBS Coconut Flour
Finely dice chicken, then add to 2TBS of Coconut Oil in frying pan until cooked through.
Chop all peppers, onion, celery, and garlic. Finely chop for more flavor, larger pieces for texture. After chicken is cooked and removed from pan, or in a separate pan for the full recipe, combine all peppers, onion, celery, and garlic with 1/2 a pound of the butter and cook until heated through.
In your final pot, combine all items except Cocoa, Pineapple, and Coconut Flour on low heat to simmer for one hour. At one hour, add cocoa and coconut flour. Simmer for 1/2 hour. Add pineapple, simmer for one hour.
Serve and enjoy!