Roasted tomatillo chicken chili

More chili recipes!!! I love chili because you can do so many different varieties. This week I decided to do a chicken chili because I feel like we have been eating a lot of grassfed beef and pork and I want to do more chicken and fish for a while…so we are doing lots of chicken chili and having turkey for lunches and salmon as well. This is loaded with vegetables and will last all week. Feel free to save some for later, i.e., freeze it in gallon freezer ziplock bags!

INGREDIENTS:

  • 2 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 5 tomatillos, peel off the outer skin layer and cut off the tops
  • 1 poblano pepper, sliced in half
  • 1 jalapeno pepper, sliced
  • 1 white onion, diced
  • 28 oz can of organic diced tomatoes
  • 4 chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 large container organic bone broth
  • Chili powder (lots)
  • Cumin (lots)
  • Paprika (lots)
  • Salt, pepper (dashes)
  • Garlic powder (dashes)
  • Onion powder (dashes)
  • Olive oil and coconut oil
  • Avocado and Cilantro, for garnish

METHOD:

Take a large pot and heat some coconut oil over medium high heat. When the oil is hot, add your garlic, onions, bell peppers and jalapeno. Stir around for about 5 – 6 minutes until the onions are translucent. Then add your spices. Heavy on the chili powder and cumin and lighter on the other ingredients. I don’t really measure but I imagine I used around 1 tbsp of cumin and chili powder and a few teaspoons of everything else – maybe 3/4 tsp salt and dashes of pepper to taste.

While these are cooking, prep your tomatillos and poblano pepper. Take a baking sheet and place the sliced (in half is fine) poblano pepper and your sliced tomatillos (see picture below) on the sheet with a drizzle of olive oil and broil on high until slightly charred – 6-8 minutes maybe. You will then take these and put them in a blender or a food processor and pulse until blended well.


Now add your tomatoes and chicken bone broth and chicken to the pot and stir well. Bring to a boil and add the blended peppers and the drained and rinsed beans. Now reduce the heat to medium low, and keep covered, for 3 hours. Stir occasionally. Then remove the chicken breasts and shred with two forks in a large bowl and place them back in the pot.

Serve over rice with sliced avocado and cilantro. Makes lots of servings! Maybe 8-10.

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