Modified AIP White Chicken Chili (Nightshade-Free, Dairy-Free, Coconut-Free Options)

This Modified AIP White Chicken Chili is Nightshade-Free with a Dairy-Free Option. It’s the Perfect Southwestern One-Pot Meal!

Course dinner, lunch, Main Course, Main Dish, Modified AIP, Soup

Cuisine AIP, Allergy Friendly, American, Autoimmune Protocol, gluten free, Modified AIP

Keyword Modified AIP White Chicken Chili

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

2 Tbsp ghee or tallow for dairy-free
1 medium onion diced
3 cloves garlic minced
2- inch piece fresh ginger peeled and minced
1 large white sweet potato peeled and diced
1 large zucchini diced
2 cups cooked sprouted white beans like navy, cannellini, or great northern beans *SEE NOTE
3 cups shredded cooked chicken
4 cups bone broth
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
Sea salt and black pepper to taste
Juice of 2 limes
½ bunch fresh cilantro chopped

In a large pot, heat the ghee or coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger. Sauté for another 30 seconds or until fragrant.
Add the white sweet potato and zucchini. Stir well to combine. Cook for about 5 minutes, stirring occasionally.
Sprinkle in cumin, coriander, oregano, salt, and pepper. Stir well to coat. Pour in the bone broth and bring to a boil.
Reduce heat to low and simmer for about 15 minutes or until the sweet potatoes are tender.
Stir in the cooked white beans and shredded chicken. Simmer for another 10 minutes to allow flavors to meld together.
Remove from heat and stir in the lime juice. Garnish with cilantro.

PRODUCTS USED IN THE RECIPE:

*HOW TO SPROUT DRY BEANS:

Choose the type of beans you want to sprout. Measure out the desired amount.
Rinse the beans thoroughly under cool running water to remove any dirt or debris.
Place the rinsed beans in a large jar. Add enough water to cover the beans by about 2-3 inches.
Let them soak for 8-12 hours or overnight. This helps to soften the beans and initiate the sprouting process.
Drain the water using a mesh lid or cheesecloth secured with a rubber band over the mouth of the jar. Rinse the beans with fresh water and drain again thoroughly.
Place the jar at an angle in a bowl or dish rack to allow excess water to drain out and air to circulate. Keep the jar in a dark, cool place (around 65-75 F).
Rinse and drain the beans 2-3 times a day with fresh water. Always ensure that excess water is drained out completely to prevent mold growth.
Continue rinsing and draining for about 2-3 days, or until small sprouts are visible on the beans depending on the type of bean and desired length of sprouts.
Drain thoroughly and let them dry on a clean towel or paper towel. Cook as you would dry beans, but cook for slightly less longer, until tender. Use in recipes as you would cooked / canned beans.