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
diced tomatoes (13 oz)
3 cups
vegetable broth
1 can
full fat coconut milk (13 oz)
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 minutes. Add sweet potato, tomato, broth and coconut milk. Bring to a boil 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 minutes. Add salt, pepper, hot sauce or coconut aminos to taste.

Freeze in portions.  (Recipe #410)

Dietary Preferences: