White Chili

This is a delicious option to regular meat and tomato chili.

It is rich and thick due in part to the shredding of the chicken.


1 whole chicken

3 cloves garlic, minced fine

6 stalks celery, chopped

1 large onion, slivered

1 large spaghetti squash, peeled and cubed

1 small carton of chicken broth

1 tspn cumin

2 tspn hot chili powder

salt & pepper to taste


Part 1

- Roast the chicken, cool, pull meat off and set aside.

Part 2

- Boil chicken bones with just enough water to cover the top for 20-30 min to create stock

Part 3

- Shred the chicken into as small of strands as you can. Set aside

Part 4

- Saute the garlic, onion, and celery in coconut oil for 10m

- Add chicken

- Drain broth off of bones and add to mixture

- Add squash

- Add spices

- Simmer at least an hour