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Thai Red Curry Chicken Chili


Yield: 6 servings


1 lb boneless, skinless chicken breast pieces
3 cups reduced-sodium chicken broth, divided
1 tablespoon chili powder
1 1/2 teaspoons red curry paste
1 tablespoons ground cumin
1 tablespoon coconut oil

Add & saute:
4 cloves of garlic, minced
5 thai chili peppers, minced
1 large onion, diced (about 2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 small butternut squash, peeled, seeded and diced (about 1lb)
3 1/2 cups cooked kidney beans, or 2 15oz cans kidney beans, drained and rinsed (preferably low sodium, BPA-free cans)
1 cup light coconut milk
26oz box diced tomatoes (such as Pomi brand)
1/2 teaspoon salt
2 tablespoons coconut flour

Optional Garnishes for Serving:
6 green onions, sliced
8 Tbsp plain, nonfat Greek yogurt
Chopped fresh cilantro



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