Description
This Dairy-Free Ginger Chicken Chili can be made in less than 30 minutes in a pressure cooker or let it simmer all day in your slow cooker. Both are easy options that yield the same delicious result!
Ingredients
1 tbsp olive oil
1/2 cup white onions
2 pounds boneless, skinless chicken breasts
1 tbsp ginger paste
1 packet of McCormick® Chili Seasoning Mix
1/2 tsp cumin
1/2 tsp salt
1 clove garlic, crushed
1 13.5oz can coconut milk
1 15oz can Hunt’s® Diced Tomatoes
1 tbsp Hunt’s® Tomato Paste
1 16oz can Bush’s® Mild Pinto Chili Beans, drained
1 cup fresh kale, chopped small
1/2 cup dairy free sour cream (optional)
Instructions
Pressure Cooker
Turn pressure cooker on “sauté mode – high”
Once at temperature, add olive oil and onions
Stir with a wooden spoon until onions begin to brown
Switch pressure cooker to “pressure cook – high”
Add chicken breast, ginger paste, chili powder, cumin, salt, garlic, coconut milk, diced tomatoes and tomato paste, stir with a wooden spoon until all ingredients are mixed together
Lock lid on pressure cooker and switch pressure control to “sealing”
Set time for 10 minutes and allow to cook
When done allow pressure to slow release
Once pressure is released and it is safe to open, remove lid
Use a fork to shred the chicken breast
Mix in pinto beans and kale
Serve hot and garnish with sour cream if desired
Slow Cooker
Add all ingredients except pinto beans and kale to the bowl of your slow cooker, mix
Cook on the low setting for 8 hours
Use a fork to shred the chicken breast
Mix in pinto beans and kale
Serve hot and garnish with sour cream if desired
Notes
Tip: If you do not have cumin on hand, you can use a second packet of McCormick® Chili Seasoning Mix for added flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: Instant Pot
- Cuisine: chili