Brazilian Chili

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  • 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
  • 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.
Make ahead tip: This stores great in the fridge for 3-4 days, and freezes very well.