Roasted Veggie Chicken Chili

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.

Step 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.

Step 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.

Step 3

Add Ortega Chilies and 1/2 of the chicken or bone broth.

Step 4

While the soup simmers and veggies roast, prepare toppings (cilantro, milk, feta, or goat cheese, chips, cilantro, etc.)

Step 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.

Step 6

Add pureed veggies to Dutch oven. Add cooked chicken and additional water (to cover) if needed.

Step 7

Simmer until flavors are fragrant, about 30 minutes. Serve with chips and whatever condiments you'd like.