We've addressed how much I don't love cooking, so it should be no surprise that finding a Whole 30 recipe I can successfully make has proved to be difficult. I've found the easiest way for me, so far, is to take recipes I make normally and adjust them to meet the Whole 30 rules. That is where THIS amazing recipe comes in.
This chili was a hit at my house long before we started the Whole 30 so I just made some tweaks to make it compliant. The basic recipe is compliant except the beans, so I throw in zucchini instead. I always skip the adobo sauce and that's usually cause I am a wuss, but in this case it's because it usually has sugar in it. The next part is sad...the original recipe calls for fritos, sour cream and cheese as toppings. WOMP WOMP. Since all those things are not compliant with the Whole 30 we just top ours with avocado or guac. Super simple. Just how I like it.
The recipe also says to use ground chicken...but I just boil some chicken, throw it in the kitchen aid and shred. That's right. I got this tip from my sister and it really works. Just use the paddle attachment thingy and it shreds the chicken super quickly. My brother in law also likes to use this chili more as a filler for a taco/burrito. So if you have any non Whole 30ers at your house they should totally try it.
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