Roasted Veggie Chicken Chili

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Cold winter nights call for a warm bowl of stew and a slice of crusty sourdough bread. Try this roasted Veggie Chicken Chili and I promise it will become one of your favorites!

Packed with carrots, sweet potato, and cauliflower, this chili is rich in fiber and immune-boosting nutrients. Use your leftover roasted chicken or pick up a roasted chicken at your local natural foods market.

Winter Vegetable list

For optimal health, eat a variety of seasonal, colorful veggies. Here are a few of my Winter favorites. Roast with avocado oil and salt and serve as a side or blend with broth and add to soups or chili. Blending veggies and adding to soups and stews is a sneaky way to add extra nutrition and fiber to your diet ;)

  • Cauliflower
  • Sweet Potato
  • Yam
  • Bok Choy
  • Leeks
  • Carrots
  • Avocado
  • Broccoli
  • Beets
  • Cabbage
  • Brussels Sprouts

Roasted Veggie Chicken Chili

Roasted Veggie Chicken Chili

Try this delicious bean-free chili made with roasted veggies!

Ingredients

  • 2 carrots, cut in to one inch pieces
  • 1 cup broccoli florets
  • 1 cup winter sweet potato (cubed)
  • 2 shallots
  • 1 garlic bulb
  • 1 cup sliced celery
  • 1 medium onion, diced
  • 41/2 - 5 cups roasted chicken (use rotisserie or roasted for the best flavor)
  • about 6 TB avocado oil
  • 2 cups bone broth (use *my recipe or purchase Kettle & Fire)
  • 2 tsp sea salt
  • 4 ounces mild Ortega Chilies (canned)
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 2 tsp Paprika
  • Avocado, chips, your favorite cheese - or try feta or goat cheese, Greek yogurt or sour cream, and cilantro for garnish.

Instructions

  1. In a 400 degree F. roast veggies. Start with the garlic bulb. On a baking sheet lined with parchment paper, roast garlic. Pour avocado oil over the garlic bulb and salt. Roast for about 15 minutes. Remove from the oven and peeled shallots, cauliflower, carrots, and squash. Toss with avocado oil, salt, and return to the oven and roast about 20 minutes or until beginning to brown. Remove from oven and cool slightly.
  2. In a large Dutch oven, add 2 TB avocado oil. When hot, add onion, celery, and a sprinkling of salt. Cook until onions begin to brown. Add spices and cook until fragrant.
  3. Add Ortega Chilies and 1/2 of the chicken or bone broth.
  4. While the soup simmers and veggies roast, prepare toppings (cilantro, milk, feta, or goat cheese, chips, cilantro, etc.
  5. When veggies are done. Remove from oven and cool slightly. In a second pot add veggies and the remaining broth (squeeze the cooked garlic cloves out). Use an immersion blender to blend the veggies.
  6. Add pureed veggies to Dutch oven.
  7. Add cooked chicken and additional water (to cover) if needed.
  8. Simmer until flavors are fragrant, about 30 minutes.
  9. Serve with chips and whatever condiments you'd like.

Notes

This is so delicious AND healthy. Sometimes I make this chili early so I can allow it to sit prior to reheating and serving. This allows the flavors to work in and it's so yummy! This chili freezes well. Feel free to add beans if you'd like.

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