I love Mexican food, and I always find ways to recreate my favorite dishes at home.  This recipe is my personal spin to the beef chili.  My boys love this and you can add this into your wraps or top them on brown rice for a quick, easy, and yummy lunch or dinner.

WHAT YOU’LL LOVE ABOUT THIS

This chicken chili bowl is packed with so much flavor and nutrients with all the veggies added in it.  Which is why this is also perfect if your kids are picky with eating their veggies.

This recipe has carrots, celery, and also red kidney beans.  I also used diced tomatoes with tomato paste for that rich taste.  And seasoned it with smoked paprika, cumin, a bit of cayenne.  You can totally skip the cayenne if you want to make it kid-friendly.  Theo can tolerate a bit of spice though so I didn’t hesitate to add a small pinch.

INGREDIENTS

500 grams ground chicken

3 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, crushed

3 stalks celery, chopped

1 carrot, chopped

1/3 cup chicken stock

1 heaping tablespoon tomato paste

1 can diced tomatoes (pick the high-quality one)

1 teaspoon ground paprika

1 teaspoon ground cumin

1/8-1/4 teaspoon cayenne powder (optional)

salt and pepper

METHOD:

Heat a dutch oven or a casserole with lid.  Add the olive oil then sauté the onions and garlic.  Once translucent, add the chicken and let it cook for about 5 minutes until no longer pinkish.

Add the celeries and carrots.  Cook for another 3-4 minutes.  Then add the tomatoes, all the seasonings, chicken stock, tomato paste.  Bring to a boil then reduce heat to a simmer.  Cook with lid for 25 minutes, stirring constantly.   Half-way through, add the red kidney beans.

Once the liquid has reduced, taste it and see if you need to season it with more salt & pepper depending on your preference.  Serve with brown rice and you can top with fresh tomatoes and avocado slices.

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