Chili
½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can organic tomato puree
½ cup chicken stock
2 tablespoons chili powder
¼ - ½ teaspoon chipotle chile flakes, to taste
1 teaspoon sea salt
½ teaspoon freshly ground pepper
6 boneless, skinless chicken thighs, cut in large chunks
Toppings
1 avocado
1 lime
fresh cilantro
Method
- Add all chili ingredients to crock pot and stir to combine.
- Cook on low for 8 hours. Taste and adjust seasonings.
- Cube avocado, cut lime into wedges and chop fresh cilantro.
- Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.
