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Root Veggie Chicken Chili

These cooler autumn nights are calling for a warm bowl of stew, and I’m certain this Root Veggie Chicken Chili will become a new favorite.


  • ¼ cup avocado oil, divided
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • ½ cauliflower head, cut into florets
  • 1 cup yellow onion, finely chopped
  • 1 cup celery, sliced
  • 4 large garlic cloves, roughly chopped
  • ⅓ cup canned green chilies (look for preservative-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon sea salt
  • 2 (16.9-ounce) packages Kettle & Fire Chicken Bone Broth, divided
  • 4 cups leftover shredded cooked chicken (I used rotisserie chicken, skinless, organic if possible)
  • 2 limes, juiced
  • 3 cassava or almond tortillas (I used Siete)
  • Cilantro leaves
  • Sliced avocado
  • Chopped tomatoes
  • Lime wedges


1. Preheat the oven to 425°F.
2. In a large mixing bowl, add the carrots, parsnips, and cauliflower (I used very pale yellow carrots in the photo above). Add half of the avocado oil and toss the veggies to coat. Place the veggies on a baking sheet lined with parchment paper. Transfer to the oven and roast for 40 minutes.
3. While the veggies are roasting, add the remaining oil into a large pot and heat over medium heat. Once hot, add the diced onions and celery and sauté for 5 minutes until the onions are translucent.
4. Add the garlic and canned chilies and sauté for an additional 5 minutes. Then add all the spices, including the salt, and stir to combine. Then add one package of the Kettle & Fire Bone Broth and bring to a boil. Boil for 4 minutes, then cover and simmer on low until the roasted vegetables are ready.
5. While the soup is simmering and the veggies are roasting, prepare the optional toppings. Cut the tortillas into thin strips and place on a baking sheet lined with parchment paper. Bake in the oven for 3-5 minutes or until golden.
6. Once the roasted veggies are ready, transfer into a high-speed blender and add the second Kettle & Fire Bone Broth (Or Chicken or Beef bone broth and add spices of your choice. Blend until smooth. Add extra liquid, such as water, if necessary for a smooth consistency.
7. Transfer the purée to the pot and stir, bring to a simmer.
8. Chop the chicken and add to the pot along with the lime juice. Stir well, bring to a simmer, then remove from heat and serve with the optional toppings.



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