I love me some chili! My husband can’t stand beans so we usually leave them out. That’s the great thing about chili – it’s SO VERSATILE! You literally can put any veggies in it, throw in a protein, some seasonings, some sauce, and let it get happy!

This chili is no different. It’s very reminiscent of a corn chowder, but with a smokey mexican flare that is delicious.

Feel free to go crazy with toppings. Throw on some fresh tomatoes if you’re missing them from this dish, some sliced avocado, diced onions or scallions, cheese, sour cream, plain yogurt, crunchy chips, french fried onions, you name it.

I’m so glad I made a large batch of this…leftovers of chili just get better with time.

As the recipe name states, you can switch this recipe up to fit almost any dietary need or lifestyle. If you’re paleo, leave out the corn and dairy and sub in some dairy free cheese or sour cream and switch the corn for some chopped butternut squash or cauliflower florets or rice (or leave it out all together!)

If you’re keto, replace the corn and potatoes with squash, zucchini, or cauliflower. Also, pay attention to the sugar count in some enchilada sauces. You could also sub it out for some salsa verde that is low in carbs.

If you’re doing a round of whole30, leave out the dairy and replace with coconut cream or even some unsweetened almond/cashew milk will do the trick. For the corn, replace it with one of the previous listed veggies and if you can’t find compliant green enchilada sauce sub in some compliant salsa verde!

Really, if you have the base and seasonings right, you’re still gonna get that comforting chili flavor that we know and love!

Print Recipe

Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}

Prep Time

5 minutes

Cook Time

45 minutes

Servings

Ingredients

• 2 tbsp Avocado or coconut oil
• 1 lb Boneless, skinless chicken thighs or breasts will work, cut into large bite-sized pieces
• 1 Large onion diced
• 4 cups Diced potatoes about 2 large russet or 4 medium red
• 2-3 stalks Celery diced
• 15 oz Corn
• 20 oz Green enchilada sauce
• 1 cup Half & half sub unsweetened coconut cream
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Pink salt
• 1/2 tsp Black pepper

Prep Time 5 minutes Cook Time 45 minutes Servings Ingredients 2 tbsp Avocado or coconut oil 1 lb Boneless, skinless chicken thighs or breasts will work, cut into large bite-sized pieces 1 Large onion diced 4 cups Diced potatoes about 2 large russet or 4 medium red 2-3 stalks Celery diced 15 oz Corn 20 oz Green enchilada sauce 1 cup Half & half sub unsweetened coconut cream 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Cumin 1 tsp Oregano 1 tsp Pink salt 1/2 tsp Black pepper

Instructions

1. In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
2. Add the chicken pieces and saute for 3-4 minutes until they've just started to cook on the outside.
3. To the pot, add the remaining ingredients and seasonings.
4. Bring the pot to a simmer then cover and reduce the heat to medium low.
5. Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
6. Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!