If you don’t have meat broth on hand, start the meat broth first using the link above in the ingredients list. It takes about 5 minutes to prep and 20 minutes to cook. You can prepare the rest of this recipe while the meat broth simmers.

Wash and cut all produce and herbs. Set aside.

Rough chop the cauliflower into small pieces and add to a food processor or high-power blender. Pulse until cauliflower resembles rice. It should still have texture. You don’t want a puree. Set aside.

Place your large pot on the stove on medium high heat. Add 2 Tablespoons of olive oil to coat the bottom of the pan. Then and your chicken breasts.

Cook chicken until browned on all sides and internal temperature is 165 degrees F. You may need to do 2 at a time, depending on the size of your skillet.

When chicken is done, move it to your cutting board to cool for a few minutes so you can handle it to cut it.

While the chicken cools, Aadd the remaining 2 Tablespoons olive oil, onion, celery, and garlic to the pot you just removed the chicken from. Sauté until onions turn translucent.

While the vegetable mixture cooks, cut the chicken into bite-sized pieces with a knife.

Add the cut chicken, salt, oregano, rosemary, parsley, and ginger, meat broth, cauliflower rice, and cilantro to the pot with the onion, celery, and garlic mixture.

Adjust heat to low heat. Bring to a simmer and cook, covered with a lid, for about 25 minutes.

Turn up the heat to medium-high, add coconut cream and bring chili to a boil.

Remove from heat and garnish individual portions with cilantro or green onions (optional).