Pulled Chicken Chili - Loaded with Veggies

This recipe is modeled after Jamie Oliver's recipe for Chili con Turkey, which is delicious too! Here's what you need:

The Veggies:
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeño pepper, chopped finely
1 habanero pepper, chopped finely
1 leek, cleaned and chopped
1 large carrot, chopped
1 red onion, chopped

Roasted Chicken:
1 large roasted chicken - I buy one from Whole Foods, pull it apart while its freshly roasted, and reserve the carcass to make chicken stock for later use. If you buy ahead of time, pull it apart while hot and save all the meat in a bowl in the fridge. If you stick a whole roasted chicken in the fridge it will be very difficult to pull a part later.

The spices:
1 bunch of cilantro - stalks chopped, leaves reserved for garnish later
1.5 teaspoons smoked paprika
1.5 teaspoons cumin
1 teaspoon (or more, to taste) Slap Yo Mama hot seasoning, or cayenne pepper
1 teaspoon runny honey
few splashes white wine vinegar

The BEANS & sauce:
1 can no salt Garbanzo beans
1 can no salt black beans
1 can no salt kidney beans
2 cans diced tomatoes - large San Marzano are best, although WFM brand are good too



Method:
Combine all veggies in a large pot with a few tablespoons of olive oil and cook on low, stirring, for about 10 minutes. Add all the spices and stir; cook for another 20 minutes until blended and soft. Add  the small chicken pieces (you can chop up the pulled meat if you want smaller pieces, which I always do) and all the beans & chopped tomatoes.  Stir, taste, and cover on low heat for about an hour



Serve with cilantro leaves, shredded pepper jack cheese, plain greek yogurt (or sour cream), tortilla chips, avocado slices, lime wedges and chopped fresh onions. I also love to serve this with garlic bread or corn bread! Enjoy my loves!