•This is a slow cooker recipe. You cook the chili for 2 hours on high!
-2 cups shredded chicken breast (already cooked)
-1 and 3/4 cup organic chicken broth
-1/2 cup chopped orange bell pepper
-1/4 cup diced green jalapeño
*-1/4 cup of chopped green onion (for those with IBS, use the green onion-for those who don’t suffer with IBS, feel free to use 1/2 cup chopped white onion)
*-2 tbsp of garlic infused oil (or if you don’t have IBS then 1tsp minced garlic and 1 tbsp extra virgin olive oil)
-1 can of beans of your choice (I used pinto), rinsed and drained
-2 tsp of Frank’s red hot sauce
-1 tsp chili powder
•cayenne pepper to taste if that’s not spicy enough for you 😉
-Mix all ingredients together in the crock pot and cook on high for 2 hours!
•I served it with a gluten-free tortilla
Ingredients (for tortilla):
-1/4 cup All-purpose gluten-free flour
-1/4 cup water
-pinch of sea salt
-Mix ingredients together and cook like a pancake in coconut oil!