• 1/2 head of cauliflower diced
• 1 onion diced (sub celery?)
• 1 red bell pepper diced
• 1 poblano pepper diced
• 2 garlic cloves minced
• 1 28- ounce can organic tomato puree
• 1/2 cup chicken stock
• 2 tablespoons chili powder
• 1/4 – 1/2 teaspoon chipotle chile flakes to taste
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 6 boneless skinless chicken thighs, cut in large chunks
• Toppings (avocado, lime, cilantro)

Instructions

1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.