It's usually 72 degrees and sunny in San Diego. These last few weeks, I think I've seen more rain than since I moved to San Diego in 2005. Rainy weather meant me making up a huge batch of chili. Instead of using sweet potatoes, I chose to use parsnips. They added a bit of sweetness to the dish to balance out the chili powder and spices, which I loved. I also decided to use ground chicken instead of beef, so that the beef didn't overpower the flavors of the spices and vegetables.
If you're not a fan of parsnips, you could replace with sweet potato. If you do so, I would recommend replacing the paprika with cinnamon to compliment the sweet potatoes. For the veggies, feel free to replace or omit any that you don't like. You could add mushrooms, or yellow squash, or any of your other favorite veggies as well. I'm normally not a huge fan of celery, but it helps give the chili texture.
If you want your chili to be spicier, you could add 1 or 2 jalapeno peppers. Depending on how spicy you want, you may want to omit the chili pepper flakes if you add jalapeno. I used a can of diced tomatoes with green chili, but if you only have regular diced tomatoes, you can add in additional green chili as well.
This recipe makes a TON of chili, so it's great for freezing, a large family, or a full week of meals. You could also halve the recipe for less servings.
Slow cooker option: You could just as easily add all of the ingredients into a slow cooker and turn on low and cook for 6 hours. Super easy, and you'll have a hearty, healthy meal waiting for you when you get home from work!
1 lb ground chicken
1 lb parsnips, peeled and chopped
3/4 lb large carrots, peeled and chopped
1 green bell pepper, seeds removed and chopped
1 pasilla pepper, seeds removed and chopped
1 bunch celery stalks, cleaned, ends removed and chopped
1 large zucchini, chopped
1 yellow onion, minced
4 cloves garlic, minced
3/4 T chili powder
1/2 T cumin powder
1 tsp dried oregano
1 1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp paprika
1/2 tsp smoked paprika
1 bunch fresh flat leaf parsley, leaves removed and minced
1 14 oz can diced tomatoes with green chili
1 14 oz can crushed tomatoes
1. In an extra large pot, heat 1 T coconut oil
2. Add onion and garlic and cook for 1 minute
3. Add in chopped vegetables - parsnip, carrots, bell pepper, pasilla pepper, celery and zucchini.
4. Add in seasonings - chili powder, cumin, oregano, paprika, salt and pepper
5. Cook 10-12 minutes, mixing every few minutes, until vegetables are cooked through
6. Add in ground chicken and mix well; cook until no longer pink - about 8-10 minutes
7. Add in both cans of tomatoes and parsley
8. Simmer for 10-15 minutes