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Roasted Chicken and Root Vegetable Chili

  • Total Time: 50 minutes


  • 1 pan roasted chicken and vegetables with lemon, see recipe above
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small jalapeno, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 15-ounce can kidney beans, drained
  • 1 15-ounce can garbanzo beans, drained
  • 1 28-ounce can whole tomatoes in juice
  • 2 tablespoons Worcestershire sauce
  • Salt, to taste
  • Optional toppings: sharp cheddar, sour cream, sliced scallions, crackers, cornbread


  1. 1. Remove the skin, bones, and lemon slices from the roasted chicken. Shred the chicken with forks or your fingers.
  2. 2. Dice the roasted vegetable pieces into a small dice, about the same size as the diced onion.
  3. 3. Heat a large soup pot over medium-high heat with the olive oil. Add the onion, jalapeno, garlic, and chili powder. Stir for 3 minutes until the vegetables start to soften, then add the roasted vegetables, beans, tomatoes, and Worcestershire sauce with 1 cup of water.
  4. 4. Bring the chili to a boil and let simmer for 20 minutes. Taste, and add salt to your preference. If the chili seems thick, add more water until it is a consistency you enjoy.
  5. 5. Add the chicken to the pot, and simmer for 5-10 minutes more.
  6. 6. Serve with any toppings you like.
  • Prep Time: 20
  • Cook Time: 30


  • Serving Size: 6