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!


  • 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


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.




Grassfed Beef Pumpkin Chili

I love chili!!!!! I already posted my sweet potato black bean chili recipe and this one is equally outstanding and the added pumpkin puree is so yum! This serves 10 people and is hearty, filling, nutritious, delicious and perfect for fall!


  • 2 lb grassfed beef
  • 2 can black beans, drained and rinsed
  • 1/2 head cauliflower, riced
  • 1 28 oz can organic diced tomatoes
  • 1 can organic pumpkin puree (or pure pumpkin puree – be sure no added sugar or preservatives)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped (preferably organic)
  • 1 jalapeno pepper, sliced (seeds kept intact)
  • 1 white onion, chopped
  • 6 cloves garlic, minced
  • 2 cups beef broth (low sodium, read labels – organic is best)
  • 2 tablespoons chili powder
  • 1-2 tablespoons cumin
  • 1 teaspoon cayenne (or less)
  • 1/2 teaspoon cinnamon
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon turmeric
  • Dash of maple syrup, at the very end, for a little sweetness
  • black pepper and sea salt, as needed


Over medium-high heat, brown the meat in a large pot. While browning the meat, add the onion, garlic, cauliflower and spices. When the meat appears to be fully cooked, add the bell peppers and jalapeno pepper. After about five minutes, add the pumpkin puree, the tomatoes, black beans, beef broth, and additional cups of water as needed. Bring to a boil and reduce to medium-low and simmer for 1 hour. Before serving, add about 1 tablespoon pure maple syrup and give it a good stir. Add additional salt and black pepper as needed! Enjoy with rice and cilantro!

Serves 10.


Sweet Potato Black Bean Chili (vegetarian, primal)

One of my favorite things about fall is CHILI and soup! This is a great recipe because the ingredients are SO inexpensive, it’s easy to make, and the flavors are so good. Make this on Sunday to eat on for lunch all week! It makes about 6 hearty servings. You can always freeze leftovers if there are any. As always, try to shop local or buy organic when possible – at least for the tomatoes!


  • 4 sweet potatoes, peeled and chopped into small cubes
  • 2 cans drained, rinsed black beans
  • 1 28 ounce can of diced tomatoes (I chose fire roasted, organic)
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, sliced (leave seeds in for spice)
  • 4 cloves garlic, minced
  • Spices: 1 tablespoon cumin, 2-3 tablespoons chili powder, 1/4 teaspoon oregano, 1/2 teaspoon cocoa, dash of cinnamon and red pepper flakes, chipotle pepper, sea salt


First preheat your oven and roast your sweet potatoes at 425 for about 35 minutes or so, tossing once halfway (season with either olive oil or coconut oil, sea salt, chili powder, cinnamon; my usual seasonings). Remove and let cool.

While potatoes are roasting, get the rest of the chili together. Put some olive oil or coconut oil or grassfed butter in a large pot and add your onions and garlic. Cook for a few minutes until translucent and then add the rest of your peppers. Stir well and add all of your spices. Then add the large can of tomatoes (do not drain the juices!). Add a few cups of water, stir, and bring to a boil. Then add your drained, rinsed black beans and reduce to a steady simmer. Cook covered for 30 minutes. Last but definitely not least, add your sweet potatoes. Cook an additional 10 minutes more on low and then serve with cilantro or a dollop of organic plain greek yogurt or grassfed cheddar, or nothing at all! It’s delicious any way you want! Again, this serves about 6.