Happy Friday everyone!  I hope after a long week that you can find just a bit more time to try out my new tomato-less chili recipe! It is the perfect dish to curl up on the couch with.

You might be wondering why I would remove such a healthy ingredient such as tomato from a chili recipe. This was actually my first time making this dish and I was inspired of course by the cold weather outside. Growing up my mother always made the best chili packed with ground beef, tomatoes, tons of veggies and beans. As my stomach issue began to grow I had to stop eating traditional chili and sort of gave up on the idea. I realized last night how much I missed it and was determined to come up with a recipe that I could indulge in with no consequences. So I did, and it was a success! This is one of those recipes that you can easily play around with to adjust the quantities and ingredients to your liking. You can also freeze the leftovers for nights where don’t have the time or don’t feel like cooking. Here are the steps to this simple and yummy meal that is a great winter to treat!

Ingredients

1 pound of ground chicken ( I prefer organic)
1 can of organic chickpeas rinsed and drained fully
1.5 cups chopped carrots (organic)
1.5 cups chopped celery (organic)
1.5 cups chopped broccoli (organic)
2 cloves of garlic (minced)
1 cup of chopped onion (spanish)
1 tbs of chopped ginger
1 handful of cilantro
2 tbs of coconut oil
Variety of spices – I used cumin, paprika, cayenne, dried hot chili peppers, pepper, and sea salt

Directions