Chicken Chili

Chicken Chili image -

Chicken Chili 


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)


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

By Jennifer Johnson

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