Chicken Sweet Potato Chili with Spring Slaw

Chili Ingredients:

• 1 tbs coconut oil

• 1 lb free range, organic chicken breast, chopped

• 1-2 tbs Trader Joes BBQ Rub 

• *or* a combination of :

• cumin, smoked paprika, cayenne pepper, black or white pepper, dried onion and garlic powder

• 2 tsp  Sea Salt

• 2 medium sweet potatoes, chopped

• 1 Red Bell Pepper

• 1 medium onion

• 1 can green chilis

• 2 cups chicken stock

• 2 cups water

Slaw Ingredients:

• 1/2 head of cabbage- chopped

• 1/2 thinly sliced bell pepper

• 2 thinly sliced carrots

• 2 tbs cilantro- chopped

• 1/4 cup apple cider vinegar

• 1 tbs spicy mustard

• 3 tbs extra virgin olive oil

• 1 tbs honey

• salt and pepper

• juice from 1 lime

Instructions for making the chili:

1. Start by adding chopped chicken breast to the pan (melt 1 tbs coconut oil for cooking first).   Sprinkle chicken liberally with spice blend and 1 tsp sea salt. Allow chicken to brown, turning on all sides, continuing to chop it down smaller if able.  Allow chicken to cook for approx. 10 minutes, attended, to create some seared flavor with the spice rub.

2. While chicken is cooking, microwave chopped sweet potato for approximately 3 minutes, to soften and begin cooking process.    

3. Once chicken is browned and crispy, remove it from the pan and set aside.  Use a splash of stock to deglaze the pan, scraping burned bits up.  Add pepper, sweet potato, onion and sauté.  If liquid gets low, add a little more coconut oil.  Once veggies start to become tender (5 minutes?) add the can of green chilis and combine.  Add the remaining stock and allow chili to simmer on medium heat for 10-15 minutes.  

4. Sweet potatoes should be fork tender at this point.  Add the chicken back in, scraping as much flavor back into the pot as possible.  Add 1-2 cups water to desired volume and consistency.  Allow to simmer on low heat for approximately 10 more minutes. 

Instructions for making the slaw:

1. In a medium bowl, add apple cider vinegar, EVOO, mustard, honey and lime juice.  Add salt and pepper and whisk together.  Taste for variations...add more of what you like!

2. Add thinly sliced/chopped cabbage, carrot, pepper and cilantro and combine.  Make sure some of the dressing gets on all of the veggies.  

3. Allow this mixture to sit for at minimum the duration of time it takes to make the chili.  The vinegar will break down the vegetables and create a flavorful, still crunchy slaw to top your chili with!