1. Remove the skin, bones, and lemon slices from the roasted chicken. Shred the chicken with forks or your fingers.

2. Dice the roasted vegetable pieces into a small dice, about the same size as the diced onion.

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. 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. Add the chicken to the pot, and simmer for 5-10 minutes more.

6. Serve with any toppings you like.