———–Ingredients———-
1.5 – 2 lbs. chicken breast must be frozen to allow time for the beans to cook
1 cup white beans dried, washed but not soaked
3 green chilis fresh, diced | I used poblano
2 jalapeños chopped
1 bell pepper red, chopped, about 1 cup
1 onion yellow, chopped | about 1/2 cup
4 cloves garlic minced
1/2 tbsp cumin
1/2 tbsp chili powder
1/2 tsp pepper
2 cups chicken broth
1 cup almond milk unsweetened
3/4 cup Greek yogurt plain, 2%
———–Instructions———————-
*****Instant Pot*****
1-Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
2-Give the chili a quick stir to mix up the seasoning.
3-Place the frozen chicken on top so that you can easily shred it when it is done cooking.
4-Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean”, “manual”, or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
5-Remove the chicken, shred it, and add it back to the chili.
6-Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
7-Top with cheese, cilantro, and avocado then serve.
****Slow cooker*****
1-Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
2-Give the chili a quick stir to mix up the seasoning.
3-Place the frozen chicken on top so that you can easily shred it when it is done cooking.
4-Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.