| OWL Venice
White Bean Chili
Total Time: 45 minutes | Servings: 6 servings
Topped with coconut yogurt, thyme, fresh parsley, and olive oil
Ingredients:
- 2 tbsp ghee
- 1 ½ cups diced celery
- 1 ½ cup diced green chili pepper
- 1 ½ cup diced carrots
- 2 cups white beans
- 4 cups shredded chicken
- 1 tbsp cumin
- ½ tbsp paprika
- ⅓ cup nutritional yeast
- 4 cups Chicken Bone Broth Elixir
- 6 cups spinach
- 2 tbsp fresh oregano
- Sea salt + pepper to taste
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Toppings: coconut yogurt, parsley + olive oil
Directions:
- Prep the veggies by dicing the carrots, pepper and celery to medium sized pieces. Heat a large pot with ghee or olive oil. Add the veggies and sauté for 3-4 minutes.
- Add in the cumin, paprika and nutritional yeast. Sauté for another 3-4 minutes and season with salt.
- Pour in the white beans and then add in the chicken bone broth and shredded chicken. Let simmer for 15 minutes and then tear in the spinach and add in the fresh oregano.
- Serve the soup in a bowl and top with salted coconut yogurt, fresh parsley, and a drizzle of olive oil.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.