| 15 | 490 | 276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 h | 6 |
| 6 thigh(s) | Chicken thighs, boneless, skinless (cut into large chunks) |
| 1/2 cup | Chicken broth (stock) |
| 1 can, 28 oz | Tomato puree, canned |
| 1/2 medium head | Cauliflower (diced) |
| 1 pepper | Ancho, poblano, pepper (diced) |
| 1 medium | Yellow onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1/4 tsp | Hot pepper (chili) flakes (to taste) |
| 1/2 tsp | Black pepper |
| 1 tsp | Sea Salt |
| 2 tbsp | Chili powder |
| 6 sprig | Cilantro (coriander) (for topping) |
| 1 fruit | Lime (for topping) |
| 1 avocado(s) | Avocado (for topping) |
1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.
Chicken
is a great source of lean protein and aids in muscle growth and repair
| Fruit | 0.2 |
| Meat | 1.2 |
| Vegetables | 3.1 |
