Fish Chili (Whole30 Compliant)


1 tablespoon
coconut oil
1 teaspoon
minced garlic
1 cup
chopped onion
1 cup
chopped celery
1 cup
sliced carrots
1 cup
diced sweet potato
(13 oz) can diced tomatoes
3 cups
vegetable broth
(13 oz) can full fat coconut milk
2 pounds
wild caught fish (salmon, cod, shrimp, cut into large chunks)
1 teaspoon
1 1⁄2 teaspoon
black pepper
hot sauce (to taste)
coconut aminos (to taste)


Heat oil in a large stock pot over medium heat. Add garlic, onions, celery and carrots. Saute 5 mins. Add sweet potato, tomato, broth and coconut milk. Bring to a boil then lower heat and simmer, covered, until vegetables are cooked through, and sweet potato and carrots are soft.

Add the fish and simmer until the fish is opaque and cooked through, about 8 mins. Add salt, pepper, hot sauce or coconut aminos to taste.

Freeze in portions.  (Recipeā™¦410)

Dietary Preferences: