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Brazilian Chili - Slow Cooker
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Ingredients
¾
cup
full-fat coconut milk
2
tbsp
tomato paste
3
cloves
garlic
peeled and minced
1
tbsp
ground ginger
5
tbsp
curry powder
¼
tsp
red pepper flakes
sea salt
to taste
ground pepper
to taste
2
red bell peppers
seeded and chopped
1
yellow onion
thinly sliced
1
can
black beans
rinsed and drained
2
lbs
organic boneless skinless chicken thighs or breasts
1 ½
cups
chicken broth
Instructions
In the slow cooker, add in the coconut milk, tomato paste, garlic, ginger, curry powder, red pepper flakes, salt and pepper and whisk together.
Mix in the peppers and onions, then add in the chicken, beans and broth. Mix all ingredients together so the chicken is completely coated.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Notes
Make ahead tip: This stores great in the fridge for 3-4 days, and freezes very well.
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