Well, I don't care much for crystal in American IPAs but some people use .5 pound or so in a 5 gallon batch. I'd definitely ditch the carapils, as I don't see the need for it or a reason to use it. If you need to increase the gravity, you could use more basemalt.
If I was making an American IPA, I'd use an American ale yeast for the "cleanest" flavor. A trappist yeast would be fine for a Belgian.
I'd probably ditch the magnum, since at 30 minutes you're not getting much flavor, but you are getting some bitterness. The IBUs are too high, so you don't need the magnum.
I think the earthy English hops might get lost over the harshness of the chinook.
I'd probably do a re-do of the whole recipe, to be honest. I like UK malt, and I like those hops, but not together. If you want a bitter, hoppy IPA, you could start with thinking about those goals. Simcoe is a great flavor/aroma hop, so I'd probably not use it for bittering. Magnum is a very good bittering hop. The EKG are earthy and not strong, but the chinook is strong and will overpower the lighter hops. English IPAs are less hoppy, but with earthy flavors and UK malt.
I guess to decide if your recipe will work for you is to know what your goals are. If you want a strong malt backbone, you may want to add some malt like Munich. For a sweet flavor, you may want crystal malt. Both (in small amounts) might be nice. For the hops, I'm not wild about the mix but if you know you love the flavor of chinook late in the boil then you've got a decent start. I'd suggest taking a look at the IPA recipe database here, to compare your recipe with some others that have solid reviews. That might help lead you to one way or the other.