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Dairy Free Ginger Chicken Chili


  • Author: Sprinkles & Sea Salt
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x

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!


Scale

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!

  • Category: dinner
  • Method: Instant Pot
  • Cuisine: chili