
We love us some good chili and this recipe is a tried-n-true favorite! It’s especially great for making use of leftover roasted chicken, or cooked chicken meat from making your own homemade stock. (You can also use leftover roasted turkey as well!)
By the way, if you’re not making homemade stock (i.e. bone broth), can I seriously beg you to give it a try? Please, pretty please! Not only is it far, far superior in taste to any boxed or canned stock on the market, it’s so much more nutritious too!
In fact, homemade bone broth is considered a true super food. The cooking process breaks down bones and connective tissues – including proteins, minerals and fat – that help to heal the body in various ways. One of the greatest benefits is how bone broth promotes digestive health through healing the gut, as well as reducing inflammation and inhibiting infection.

Okay, so back to the recipe … it is SO simple and delicious that I often serve this with a side of Grain-Free Chile-Cheese “Cornbread” as an easy meal for entertaining guests. Cause seriously – who doesn’t love chili? Now, now, don’t comment if you’re a chili-hater, because that will just ruin my delusion that everyone’s a chili fan just like me, right? And likewise for the chili-purists out there, yes, this is more of a chili-style stew, but again, let’s not split hairs, let’s just eat!

So, join the fan club and go make some roasted chicken chili! Trust me, your family will be happy you did.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium red onion, diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 large sweet potato, peeled and diced (or 3 medium carrots)
- 1 tbsp chili powder
- 2 tsp sea salt
- 3-4 cloves garlic, smashed and diced
- 4 cups chicken stock (homemade is best!)
- 2 (15oz) cans white beans, drained (omit for Whole30, see recipe note below)
- 1 tbsp apple cider vinegar
- 3 cups shredded roasted chicken (or leftover roasted turkey)
- Sliced limes, diced avocado, green onions and fresh cilantro
Instructions
- Add olive oil to Dutch oven (or stock pot) over medium heat. Add the onions and peppers, stirring occasionally, until onions are translucent (about 8-10 minutes).
- Next, add the diced sweet potatoes (or carrots), seasonings and chopped garlic. Stir well to combine. Cook about about one minute, until garlic is fragrant.
- Then add the chicken stock, beans, apple cider vinegar and shredded chicken.
- Bring chili to a boil over high heat and then reduce heat to medium-low and simmer uncovered for 20-25 minutes, until sweet potatoes (or carrots) reach desired tenderness.
- Serve with a side of grain-free chile-cheese "cornbread" and your favorite toppings such as diced avocado, green onions and fresh cilantro. Yum!
Notes
Whole30 Recipe Variation: To make this delicious chili Whole30-friendly, simply omit the white beans and add diced zucchini and/or sweet bell pepper instead! (And of course, you'll have to pass on the "cornbread" at least for now. Enjoy!





