For a simple, clean throw-together health boosting meal, my Everything’s In It Chicken Chili is the best! When you have a bunch of odds and ends worth of extra produce just hanging out in the fridge, and you need a metabolism and energy boost, what do ya do? Make a lip-smackin’ clean chili! I made this super healthy chicken chili with chickpeas, parsnips, sweet potatoes in a delicious broth made with garlic, oregano, cumin, and cayenne pepper.
For those of us who are recovering from the harsh effects of chemotherapy, we often get frustrated because certain foods don’t taste the same. We tend to grab unhealthy foods just to experience some level of flavor.
By Learning the hard way, I’ve discovered that pushing through that junk-food craving, and getting something clean and healthy (and delicious) in my tummy, should be a high priority. Personally, chemotherapy did a devastating number on my whole body, and even 4 years into remission, I am still feeling the effects. Eating foods like my Everything’s In It Chicken Chili not only tastes amazing, but it is filling and provides a ton of nutrients such as fiber, beta carotene, vitamin C, and potassium, from sweet potatoes, parsnips and chickpeas.
Ingredients for Everything’s In It Clean Chicken Chili
- Chicken: I made this scrumptious baked chicken the other day, and I save the carcass (that’s a weird word) to make chicken bone broth. There were large chunks of chicken left on the bone, and so I snagged them up and added them to this chili.
- Parsnips: I had a few chunks of parsnips leftover from another dish I made, and couldn’t let them go to waste. Parsnips add a subtle sweetness and a fab lot that is difficult to explain. Sweet like carrots, butter-like turnips, and overall earthy.
- Corn: I have an abundance of fresh sweet corn that I still need to reckon with, I reckon. Slice off some kernels and pop them into your chili for an added sweet crunchy texture.
- Sweet potatoes: A beautiful root vegetable that sweetens the pot. Literally. I love these naturally sweetened root veggies because there is no need to add any sweeteners.
- Chickpeas: I added soft chickpeas to this chili and I also roasted some in olive oil and salt. I rolled the roasted chickpeas in cayenne pepper and smoked paprika, and sprinkled them on top as a crunchy topping.
- Tomato paste: A really good tomato paste is excellent for thickening, coloring and flavoring dishes like this chili.
- Olive oil: Use a good quality extra virgin olive oil for this chili. Drizzle some on when you’re ready to chow down.
- Garlic: Two cloves of fresh garlic, minced, will add that “I love lots of garlic” element to your meal.
- Celery: For a boost of celery flavor, dice up two celery ribs PLUS the leaves from the top.
- H20: Filtered or spring water works best for this chili.
- Salt: A dash or two of sea salt will amplify all these wonderful ingredients.
- Black pepper: A pinch or three of ground back pepper will add a subtle earthy spiciness at the end of the bite.
How to oven-roast chickpeas
- Remove all the excess moisture from the chickpeas by patting them dry with a tea towl or kitchen towel. A wet chickpea wont turn into a crunchy nibblet of pure ecstacy when roasted.
- Remove all the extra chickpea skins that have shed after you patted them dry. The loose skins will be the first to burn, and they will burn pretty quickly.
- You will want to toss your chickpeas in extra virgin olive oil and sea salt before the roast.
How to make Everything’s In It Clean Chicken Chili
- Prepare the roasted chickpeas according to the instructions below. While they are roasting in the oven, you can prepare the chili.
- I added soft chickpeas to this chili and I also roasted some in olive oil and salt. I rolled the roasted Heat the olive oil in a large saucepan, sauté garlic, onions, and celery. You’ll add the rest of the ingredients and then let simmer.
- Letting the chili simmer for 10 minutes will help eliminate the taste of tin that usally happens with canned tomato paste. After several minutes, you’ll get that pure tomatoe flavor.
- Always taste and season as you go along. Start out with a little salt and add more according to your preference.
A spicy hearty chili with roasted chickpeas, sweet potatoes and parsnips swimming in a rich tomoto based sauce.
- 1/2 cup shredded chicken
- 2 cups chickpeas
- 1/2 cup parsnips, cubed
- 1 sweet potatoe, cubed
- 2 tablespoons tomato paste
- 1 rib of celery, rough chop
- 1 clove garlic, minced
- 1/4 onio, chopped
- 2 springs oregano (or 1 tsp dried oregano)
- 1/2 cup corn
- 1/2 cup cherry tomatoes, halved
- 2 tablspoons olive oil
- 1–1/2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- black pepper
Roast those chickpeas
- Pat dry the chickpeas until all excess moisture has been removed. Remove what shells have separated.
- Toss the chickpeas in a bowl with olive oil and salt.
- Spread them out onto a parchment paper lined baking sheet and bake for 30 minutes. Check them every ten minute. Don’t be alarmed if your roasting chickpeas start to pop! If they need more time, let them cook longer, and make sure to keep checking.
- Eat right away!
- While the chickpeas are in the oven, prepare the chili.
- Add the olive oli to a large sacauce pan and saute the garlic, celery and onions until fragrant. Careful not to brown.
- Add in the oregano, cumin, salt and pepper. Stir until well combined and the aroma of the cumin starts to activate.
- Add the sweet potatoes, chickpeas and parsnips. Stir to combine.
- Stir in the water and tomato paste until it comes to a slow bowl and the tomato paste has completely dissolve. Let the chili simmer the on a low simmer for about 10 minutes.
- It’s Ready! Serve with shredded cheese, yogurt based sour cream and crackers.