It’s that time, folks. I’m well aware that it’s still in the 80’s here in Central Florida, but it’s October! My chili cravings always kick in about this time of year regardless of the temperature outside. I decided to try something a little lighter than beef chili — a transitional chili, if you will. This was SO simple and SO delicious. Anytime you can prepare a meal in one pot and walk away to fold laundry as it cooks, it’s a win.

I made mine extra spicy by seasoning the chicken with cayenne pepper as I browned it. That added just the kick that I love. You have complete control and can make this as mild or hot as you prefer. I also veered from the all-white chili by adding edamame beans for no other reason than because I like having something green in every meal. If you don’t like these beans, you can omit them and it really won’t change the flavor. You might decide to add a cup of sweet corn instead. As always, be creative and experiment with the foods you love.

WHAT YOU’LL NEED:

2-4 organic, free-range chicken breasts (or ground turkey)
32 oz. low sodium organic chicken broth
3 cups water
2-3 cans white kidney beans (or any other white bean), drained and rinsed. Mash one can of beans.
1 cup shelled edamame beans
1 green bell pepper, chopped
1 medium white onion, chopped
2 garlic cloves, diced
1/2 tsp chili powder
1/4 tsp cayenne pepper (or more if you like it spicy like me)
1/4 tsp garlic powder
sea salt & pepper, to taste
dried parsely (optional)
1 TBS coconut oil (You can’t taste this in the finished product.)

HOW IT’S DONE:

Heat the coconut oil in a stock pot and add cubed chicken-breasts. Add cayenne pepper, garlic powder, sea salt, & pepper and cook until done.
Add chopped bell pepper, onion, and garlic to chicken and allow to cook over medium-high heat for 4-6 minutes.
While that cooks, mash one can of beans. This makes the soup a little creamy.
Add broth, water, beans, chili powder, & parsley to chicken mixture and bring to a boil.
Reduce heat, cover, and allow to simmer for 15-20 minutes.