Paleo Chicken Chili

Paleo Chicken Chili Recipe
I mentioned last week that I won the chili cook-off at work. Go me! I also mentioned that I would be sharing that recipe with you... but I lied. This recipe is close, but it's the healthier version. I mean, lets be honest, you're not going to win a cooking contest if you scale back on the calories. Truth be told, I was craving that prize-winning chili so much that I decided to make a healthier batch this week and I think I actually like this one better! I added more vegetables, removed the corn and beans, and kicked up the spices a bit. It was flavorful, hearty and bowl-licking delicious. Try it out and let me know what you think! 

Paleo Chicken Chili Recipe
Paleo Chicken Chili
(Serves 6)

3 tablespoons grass-fed butter
1 medium green pepper, diced
1 medium yellow onion, diced
2 medium zucchini, diced
2 large carrots, diced
1 jalepeno, diced (if you want your chili to have a kick include the ribs and seeds)
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons cumin
½ teaspoon cayenne pepper
½ teaspoon chipotle chili powder
1 box (48-ounce) of low sodium chicken broth or stock
½ cup whole milk (if you do dairy. If not, skip this ingredient)
3 tablespoons tomato paste
1 can (28-ounce) petite diced tomatoes, drained
1 rotisserie chicken – meat pulled and gently shredded into large pieces
Juice of 2 whole limes
Salt to taste

In a large soup pot sauté the green pepper, onions, zucchini, carrots, jalapenos and minced garlic in butter over medium heat stirring frequently.

Once soft (about 5-8 minutes), season with the chili powder, paprika, cumin and cayenne. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.

Add in 4 cups of chicken broth {reserve remaining 2 cups} and the milk {if using} stir and bring to a simmer. Stir in tomato paste.

Add in the diced tomatoes and shredded chicken. Stir and in more broth {as needed, you may end up using almost the whole container}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes. Add lime juice and stir. Season with salt to taste.

Suggested toppings: Cilantro and avocado slices. If you're not strict paleo, you could try it with a dollop of sour cream and/or shredded cheese.

Paleo Chicken Chili Recipe

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