WHITE CHILI - Ketogenic Recipes

WHITE CHILI

Yield: 12 Servings
Requirements:
  • ½ cup butter
  • 2 cups chopped onion
  • 2 cups peeled, cubed turnips
  • 1½ cups diced red bell pepper
  • ½ cup diced orange or yellow bell pepper
  • 1 (3-ounce) can diced green chiles
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 5 cups chicken broth
  • 2 teaspoons chili powder (or to taste)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 16 ounces sour cream
  • 2 cups shredded Cheddar cheese
Directions:
  1. Melt the butter in a large stockpot over medium-high heat and add the onion. Gently heat for 8 to 10 minutes, stirring occasionally.
  2. Put in the turnips, red bell pepper, orange bell pepper, green chiles, and garlic. Sauté for 5 to 6 minutes.
  3. Put in the ground chicken and stir to break up the meat, browning on all sides for 6 to 8 minutes.
  4. Pour in the chicken broth and stir to combine.
  5. Put in the chili powder, cumin, oregano, and cayenne pepper. Bring to a boil. Turn the heat to low.
  6. Cook the chili for 6 to 8 hours, until reduced and thickened. Add salt and black pepper to taste.
  7. Serve with the sour cream and Cheddar cheese.
Nutritional Info Per Serving
Fats
28.3g
Carbs
8.4g
Fiber
1.6g
Protein
30.6g

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