These cooler autumn nights are calling for a warm bowl of stew, and I’m certain this Root Veggie Chicken Chili will become a new favorite.
Packed with carrots, parsnips, onions, celery, and cauliflower it’s rich in fiber, carotenoids, and immune-boosting phytonutrients. I used leftover chicken to make it simpler, but you could also quickly brown the same amount of ground chicken to use instead.
With this recipe, you get a balanced meal high in protein with the right kinds of fats and carbs for optimal health. I know you’ll love it as much as I do!
Wishing you health and happiness,
Mark Hyman, MD
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I always keep my kitchen stocked up with Kettle & Fire Bone Broth, and I find myself using it more and more this time of year. I trust Kettle & Fire because they use only grass-fed AND finished beef bones and organic free-range chicken bones. Their products are also Non-GMO verified and certified Glyphosate Residue-free, which means no harmful chemicals end up in your food. All that on top of the fact that they taste amazing and easily add tons of flavor and nutrients to your food, like in the comforting recipe below.
- ¼ cup avocado oil, divided
- 2 carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
- ½ cauliflower head, cut into florets
- 1 cup yellow onions, finely chopped
- 1 cup celery, sliced
- 4 large garlic cloves, roughly chopped
- ⅓ cup canned green chilies (look for preservative-free)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoon sea salt
- 2 (16.9-ounce) packages Kettle & Fire Chicken Bone Broth, divided
- 4 cups leftover shredded cooked chicken (I used rotisserie chicken, skinless, organic if possible)
- 2 limes, juiced
- 3 cassava or almond tortillas (I used Siete)
- Cilantro leaves
- Sliced avocado
- Chopped tomatoes
- Lime wedges
1. Preheat the oven to 425°F.
2. In a large mixing bowl, add the carrots, parsnips, and cauliflower. Add half of the avocado oil and toss the veggies to coat. Place the veggies on a baking sheet lined with parchment paper. Transfer to the oven and roast for 40 minutes.
3. While the veggies are roasting, add the remaining oil into a large pot and heat over medium heat. Once hot, add the diced onions and celery and sauté for 5 minutes until the onions are translucent.
4. Add the garlic and canned chilies and sauté for an additional 5 minutes. Then add all the spices, including the salt, and stir to combine. Then add one package of the Kettle & Fire Bone Broth and bring to a boil. Boil for 4 minutes, then cover and simmer on low until the roasted vegetables are ready.
5. While the soup is simmering and the veggies are roasting, prepare the optional toppings. Cut the tortillas into thin strips and place on a baking sheet lined with parchment paper. Bake in the oven for 3-5 minutes or until golden.
6. Once the roasted veggies are ready, transfer into a high-speed blender and add the second Kettle & Fire Bone Broth. Blend until smooth. Add extra liquid, such as water, if necessary for a smooth consistency.
7. Transfer the purée to the pot and stir, bring to a simmer.
8. Chop the chicken and add to the pot along with the lime juice. Stir well, bring to a simmer, then remove from heat and serve with the optional toppings.
Nutritional analysis per serving: Calories: 333, Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 104mg, Sodium: 679mg, Carbohydrates: 12g, Fiber: 2g, Sugars: 3g, Protein: 40g, Net Carbs: 10g