Alpha-gal Chicken Chili

Chili for the Alpha-gal allergy. What would winter be without chili.

Servings: 8     Prep time: 30 min     Cooking time: 4 to 6 hrs
    Ready to eat in: 15 min
Utensils: Crock pot, mixing bowl

Chicken Chili
2 cups - 1 lb great northern beans or navy beans - soak overnight per note below
2 cups chicken or turkey stock - make sure it is lactose free broth
2 tsp sea salt
1 tsp fresh ground pepper
1 lg onion - diced
1 green pepper - diced
3 cloves of garlic - minced
4 to 6 tab chili powder - to taste
2 tsp cumin
2 cans of diced green chilies - drained, note: these are not spicy
water - to cover ingredients well
2 lg chicken breast - ½ in cubes
1½ cups unsweetened almond milk
diced jalapeñoes or hot sauce to taste

Directions

Soak the beans in 6 qt of water, 1 tsp of Bragg's natural apple cider vinegar and 1 tsp of salt overnight. Drain the beans and transfer to a crock pot. Add all of the ingredients except the almond milk and jalapeñoes. Set on high for 1 hr then turn to medium for 2 or 3 more hrs. You know the longer you cook chili the better it is. About 15 to 20 min before serving stir in the almond milk and let stand until serving time to heat the milk.

Crock pots vary in temperature, many only have high and low. Make sure the chicken is cooked. If you are going to put it on before work and let it cook all day low is probably your best option. I prefer to cook the beans with the onions and spices 1 hr on high, then 2 or 3 hrs on low, then add the chicken and cook for about 2 more hrs or until the chicken is done. Then I add the milk and turn it back to high to get it piping hot for serving. Chicken is done long before the beans really break down well. Adding it later gets you chili with tender juicy chicken and beans with broth that are simmered to perfection.

Alternative Recipe Ideas

  • Top with non-dairy cheddar cheese substitute
  • Also very good with Navy Beans.
  • More hot sauce or jalapeño for the hearty taste buds.
  • My next experiment is to make this using red chili beans and also a test with black beans.
  • Try a tsp or two of blackening seasoning to spice things up. I use this in many dishes because it typically has more spices in it than standard chili powder.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com