Mississippi Chicken Chili

Let’s make a recipe that uses the mentioned Mississippi chicken, shall we?
Course Main Course


Mississippi Chicken

  • 2 breasts of chicken
  • 2 tbsp butter divided
  • 2 tsp chili powder
  • 2 tsp cumin
  • A pinch of red pepper crushed
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 2 pieces chopped celery
  • 1.5 chopped green pepper
  • 1.5 chopped red pepperonis
  • 4 cups water
  • 2 tbsp almond flour
  • 1 cup coconut milk


  1. Take the chicken breasts and put it in half the butter, leave it in a skillet for about five minutes until it’s cooked. (Don't forget to flip the chicken.)

  2. Heat up the other half of the butter in a skillet. From there, add the green pepper, celery and the pepperoncini. Sauté until the veggies soften.

  3. From here add in the crushed red pepper, the veggies and chicken you sautéed earlier, the cumin, chili powder, and garlic powder into a pot.

  4. Put the water in a pot, combine it with the chicken mixture, then simmer for one hour. Make sure meat is chopped up nicely in the mixture

  5. Combine almond flour with ¼ cup of the soup mixture. Then, add to the soup. Let it sit for about 3 minutes.

  6. Turn off the heat, mix in the coconut milk, and then serve. Avocado is also a good addition to this chili.