1 1/2poundsboneless skinless chicken thighs or breasts, chopped into bite-sized pieces
2teaspoonsground cumin
1teaspoongrated gingeroptional
1/2teaspoonsea saltto taste. If broth is unsalted, you will need more.
3cupschicken broth
2canspinto beansWITH their sauce, white beans also work great!
1mediumgarnet yamchopped into bite-size pieces
Gluten Free Roux
1/4cuprice flourI used sweet rice, I have also used brown rice
3tablespoonsbuttervegan butter, ghee, or avocado oil
2teaspoonsvinegarany light colored one
Garnish Options:
chopped cilantro,lime juice, avocado, green hot sauce
Instructions
In a large stockpot, heat the oil over medium heat.
Saute the green onion, red bell pepper,green pepper, and garlic until fragrant, about 1-2 minutes.
Add the chicken, along with the ginger, salt, cumin, and chicken broth. Mix thoroughly.
Add in the sweet potato and beans (w/ their liquid), and simmer for 15-20 minutes until the sweet potato is tender.
Making a roux
In a separate small saucepan or skillet, melt butter or oil over medium heat.
Stir in flour to make a roux (this mixture will be thick and dry.) Toast it gently for a minute or two until you begin to smell a nice toasted flavor from the rice flour.
Stir this mixture into the stockpot (this roux will thicken the chili and give it a nice, silky texture!). Let it simmer for a couple of minutes just to 'bloom' the flour and create the thicker texture.
Stir in the vinegar. Top with the lime juice and cilantro at this point, or allow everyone to add to their own taste.