Chicken Chili

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.