Kitch n Therapy

Quick Chicken Chili

adapted from fine cooking.com

Serves 6 to 8

2 Tbs vegetable oil

1 large onion, cut into medium dice

2 Tbs ground cumin

2 tsp dried oregano

3 medium cloves garlic, minced

31/2 to alb store-bought rotisserie chicken, meat removed and chopped

1 jar or can (about 4 oz) diced mild green chiles, drained

1 quart lower-salt chicken broth

Two 15.5 cans white beans, drained

1 cup frozen corn

Optional Condiments:

shredded Monterey Jack Cheese, thinly sliced scallions, cilantro leaves, chunky salsa, sour cream, diced avocado, lime wedges

Heat the oil over medium high heat in a 5 to6 quart dutch oven.  Add the onion and cook, stirring, until tender 4 to 5 minutes.  Add the cumin, organ, and garlic and cook until fragrant about 1 minute longer.  Stir in the chicken and chiles and then add the broth and 1 can of beans.  Bring to simmer.  Reduce the that to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.  Continue to simmer to blend the flavors, about 5 minutes longer.  Ladle into bowls and serve.

Adapted from Elana’s Pantry

1 1/2 cups blanched almond flour

2 Tbsp coconut flour

1/4 cup golden flaxseed meal

1/4 tsp celtic sea salt

1 1/2 tsp baking soda

5 eggs

1/4 cup coconut oil

1 Tbsp honey

1 Tbsp apple cider vinegar

Place almond flour, coconut flour, flax, salt, and baking soda in a food processor and pulse the ingredients together.

Add in eggs, oil, honey and vinegar and pulse to incorporate.

Pour batter into a greased 7.5 x 3.5 non-stick loaf pan.  Bake at 350 degrees F for about approximately 35 minutes.  Cool and serve.