Chicken Chili
Ingredients:
6 pastured chicken breasts
olive oil
salt and pepper
1-2 large onions, diced
2-3 red bell pepper, chopped
4 stalks of celery
6 garlic cloves, crushed
2 -3 cups of chopped sweet potato (raw)
2 tsp teaspoon cumin
3-6TBSP of chili powder (do this to taste - we like ours spicey!)
1 teaspoon paprika
2TBSP of Cacao
1 grated apple (to cut the acidity of the tomato or use 1 TBSP of Monk fruit sweetener or Maple Syrup)
4 cans of diced tomatoes (28oz each)
2 cans of black beans (or 3-4 cups of black beans that are soaked and pressure cooked)
3-4 cups of raw kale, asparagus, zucchini (whatever extra vegetables you'd like to add in at the end)
Instructions:
Preheat the oven to 425 degrees. Brush chicken breasts with olive oil and season with salt and pepper. You can also use leftover shredded chicken from a whole roasted chicken if you have some.
On a baking sheet with parchment paper, bake in oven for 25 minutes. Let cool then shred meat with your fingers. Set aside.
In a large soup pot, heat coconut oil over medium-high heat.
Add onions, bell pepper, garlic, celery, sweet potato, spices, and a large pinch of salt. Cook until vegetables are softened, stirring here and there, about 10 minutes.
Add tomatoes and a pinch of salt. Bring mixture to a boil then turn the heat on low.
Cook for 30min.
Add beans, chicken, and 2/3 cup water and simmer for another 20 minutes.
When chili is done cooking, add in extra veggies to increase the nutrient content: raw kale, arugula, chopped asparagus and zucchini are some of our favorites.
Season with salt and pepper and serve with toppings like: vegan cheese, coconut cream, cassava chips, avocado etc, green onions, etc.
Posted February 2, 2021
