Hi there! I am Heather Brown, a healthy life + style mom blogger at MyLifeWellLoved.com. I am mom to my sweet, almost 3 year old Leyton and I am currently expecting my second baby boy in Birmingham, AL with my hubs, Eric! When I’m not blogging, you can find me teaching Pure Barre at our local studio. I am passionate about keeping a healthy, balanced lifestyle and a big part of that is creating easy, doable, and affordable recipes that satisfy the whole family and fuel us with real, good foods!

I have always been a believer in healthy moderation. In our home, we loosely follow a Paleo meal plan and then there are always times when we splurge for date nights, holidays, or just busy days. A few years ago, I tried Whole30 for the first time and truly loved the detox and the way my body was able to “reset”. Ever since, I have completed a round of Whole30 every January, always welcoming my blog readers and followers to join me! It truly is better and easier with the accountability and encouragement from others!

Today I am excited to share one of my favorite and one of the most popular Whole30 recipes I have ever shared. While we are still in the heat of the summer, fall is quickly approaching and this chili recipe is a staple! Whether you are Whole30-ing or not, this recipe is healthy, delicious, and guilt-free! I know it might sound funny to make chili without beans but substituting with sweet potatoes totally works and keeps this recipe Whole30 compliant. Once the sweet potatoes cook down to just the right amount of mushy, it adds the same legume-like goodness to the soup.

This recipe is truly SO easy. It is the perfect option to make at the beginning of the week to last for several meals, it freezes nicely, or you can easily cut the recipe in half to make a smaller portion. As I mentioned, I am a big believer in keeping recipes simple so even with this 11-step chili, I am providing a few shortcuts for busy days! The recipe starts with making homemade chicken stock by boiling down a rotisserie chicken - however, 2 cartons of organic chicken broth will work too! You can also buy your fresh veggies pre-chopped at the supermarket if you are really on a time crunch!

Whole30/Paleo White Chicken Chili Recipe

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes

Serves 8-10

Ingredients

1 Rotisserie Chicken
Dash of Onion Powder
¼ tsp of Garlic Powder
½ tsp of Crushed Cayenne Pepper
Salt and Pepper to Taste
3 Sweet Potatoes
2 Bell Peppers
2 Large Onions
1 tsp of Primal Kitchen Avocado Oil
½ Bunch of Cilantro
1-2 32oz Chicken Broth
Avocados and Fresh Salsa (Optional)

Instructions

Strip rotisserie chicken of meat, shred, and set aside.
Boil chicken bones in enough water to cover to create a stock.
Season the chicken stock with onion powder, garlic powder, cayenne pepper, salt, and pepper for at least 30 minutes
Peel sweet potatoes
Dice sweet potatoes, bell peppers, onions, and cilantro
Saute onions and bell peppers in avocado oil and set aside
Put sweet potatoes and 32 oz of chicken broth in large pot and allow to boil until the potatoes are tender (about 15 minutes)
Once the potatoes are tender, add the chicken and remaining vegetables
When homemade chicken stock has simmered for at least 20-30 minutes, add it to the pot
Simmer on low for about 20 more minutes
If desired, top with fresh salsa or avocado

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