Who wants to snuggle up with a great movie and some comfort food?!
I’ve got great news for you: my white bean chili with cheesy cauliflower biscuits recipe is one of my all time faves and it will allow you to do so without feeling too full or guilty!
Plus, the chili is prepped in the crockpot so you can set it + forget it [and fill your home with delicious scents while it simmers].
white bean chili
- 1 lb chicken breast
- 32 oz chicken bone OR vegetable broth
- 2 15 oz can white beans [of choice, drained and rinsed]
- 2 4.5 oz can diced green chili
- 3 cloves garlic [minced]
- 1 yellow onion [finely diced]
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 cup fresh cilantro
- fresh lime wedges
choose 1 of the following toppings [optional, serving size is per serving]
- 2 Tbsp DF sour cream
- 2 Tbsp shredded Violife mozzarella cheese
- 1/4 avocado [diced]
Place chicken in the bottom of a 6-quart [or larger] slow cooker.
Add broth, beans, green chilis, garlic, onion, cumin, oregano, salt and cayenne pepper. Stir to combine.
Cook on low for 4-6 hours or high for 2-4 hours, or until a meat thermometer inserted into the chicken reads 165°F.
Remove chicken breasts to a plate and shred with two forks. Set aside.
With an immersion blender, puree a portion of the soup to thicken, leaving some of the beans whole. Alternatively, scoop a few ladlefuls of soup into a food processor and blend. Stir the pureed/processed portion back into the soup.
Stir in the shredded chicken and cilantro.
Portion into serving bowls and top each with a squeeze of fresh lime juice. Add desired topping [if using] and enjoy.
Vegetarian version - swap 16 oz cubed tofu [sprouted, if possible] for chicken. Cook in slow cooker on high for 2 hours. Skip step 4. Serving size: 2 cups
"cheesy" cauliflower biscuits
- 1 head cauliflower
- 1/4 cup almond flour
- 1 egg
- 3/4 cup Violife shredded cheese OR DF cheddar cheese of choice
- 1 tsp garlic powder
- 3/4 tsp salt
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pulse cauliflower in a food processor to a rice-like consistency. Place in a large bowl.
Add almond flour, egg, DF cheese, garlic powder and salt to the bowl.
Form 9 - 12 “biscuits” from the mixture and place on baking sheet.
Bake for 35 minutes, or until set. Enjoy warm.
tSize of biscuits will vary depending on size of cauliflower head.