Paleo Chicken Chili

Ingredients:

• 5 skinless boneless chicken thighs (1 lb)

• 1 bell pepper, diced (1 cup)

• 3 large carrots, sliced into coins (2 cups)

• 1 zucchini, sliced into coins (1 1/2 cups)

• 2 stalks celery, diced (1 cup)

• 1 small onion, diced (2 cups)

• 1 small sweet potato, cubed (2 cups)

• 3 cloves garlic, minced

• 3 cups chicken broth 

• Juice of 1/2 lemon 

• 2 tbs tomato paste 

• 1/2 tbs dried parsley

• 1/2 tbsp cumin

• 1/2 tbsp chili powder

• 1/2 tsp ground pepper

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp sea salt

• Black pepper

• Flat leaf parsley 

• Jalapeño 

• Optional toppings: avocado, green onion, coconut yogurt, diced tomato.)

Instructions:

Prepare the vegetables. Rinse the chicken. Pour the broth into the pot. Add the chicken. Add the spice mixture and tomato paste. Add all the chopped vegetables. Cook for 20 minutes on high and quick release. Remove the chicken and shred with two forks and return to the pot. Mix everything together. Ladle into a bowl and top with cracked black pepper, fresh parsley, and sliced jalapeños. Serve. 

(If using a slow cooker: cook ingredients on high for four hours, remove and shred the chicken, return chicken to the slow cooker, mix well and serve.)