White Bean Chicken Chili

Where I live, Fall hit us quicker then usual!

It went from being hot and sunny to chilly and raining in no time.

What better way to embrace Fall than with warm chili?

Here’s my recipe for White Bean Chicken Chili

3lbs Chicken Breast (I marinated mine in cilantro and lime juice)

64 oz Chicken Bone Broth

Two 15.5 oz cans of Great Northern Beans

3/4 cup of salsa verde

1/2 cup of heavy whipping cream

Salt and pepper to taste

Cayenne pepper to taste for a little extra umph

Cook your chicken, shred it, and add everything in one pot and keep warm. That’s it!

I cooked my dinner in the instant pot. It was very easy.

Cook the raw chicken on high pressure for 8 minutes, then natural release for 10 minutes. (I didn’t get this step pictured)

I shredded the chicken in the pot and then added all the rest of the ingredients.

I used a hand blender and creamed the beans a little because my family doesn’t really like beans so that’s my trick to hiding them in this chili!

Blending those beans

Once I make my bowl, I add fresh diced onion, cilantro and avocado. Maybe add a squeeze of lime!

Diced onion and cilantro toppings

You could add sour cream, cheese or anything else you like in chili. If you try this recipe, be sure to comment how it came out. 🙂


Cinnamon Sweet Potatoes

When you’re in the mood for something sweet but don’t want sugar. Try these coconut oil cinnamon sweet potatoes!

Two large sweet potatoes sliced 1/4 inch thick. 2 tablespoons of softened coconut oil smeared on each slice. And shake what your momma gave ya with as much cinnamon on those potatoes as you like!

Bake for 30 minutes at 400°F. Turn over halfway through.

Helpful tip: Make sure you coat both sides before putting in the oven!

I already ate some before taking this picture fresh out of the oven!

If you try these, comment how you liked them. Enjoy 😋


Quick Tacos

Since I made homemade guacamole today, I decided to pair it with corn shell tacos for dinner tonight! Here’s a quick taco recipe:

Season and brown 1 pound of beef
Warm your corn shells in an iron skillet with a little oil (I used avocado oil)
Finely dice a white onion and cilantro with a pinch of queso fresco crumbles

There you have it! I added some hot sauce to my taco. It was delicious!


Homemade Guacamole 🥑

Are you like me when it comes to avocados? You buy them and eat them with everything or you let them sit until you throw them away.

This time I decided to make guacamole with them instead of throwing them out! I’m so happy I did.

I used 4 ripe avocados, fresh garlic to taste, 1 small onion, cilantro to taste, 2 limes, salt and pepper to taste.

Squeezed the avocados in and took the seeds out
Added all the ingredients and mixed them together while lightly mashing the avocados because I like it chunky like my thighs
Squeezed fresh limes before mixing everything together
Now devouring it with blue corn chips (gluten free)
Store it with the seeds and cover to prevent browning!

If only you could taste it! Oh wait, you can! Make it with those avocados rotting away in your fridge right now! Don’t forget the tacos!