I love this chicken chili. It has great flavor and it’s packed with colorful vegetables, something I typically miss in a normal chili. It’s hearty, filling and a meal you can easily freeze and reheat throughout the cold months.
Chicken Chili with White Beans and Kale
Total Time: 1 hour 30 min
• 1 tablespoon olive oil
• 2 large onions, chopped
• 4 garlic cloves, minced
• 1 pound ground chicken
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne
• 2 tablespoons all purpose flour
• 8 cups low-sodium chicken stock
• 1 bunch kale, stems removed, leaves chopped into 1-inch pieces (or your favorite type of greens)
• 2 red, orange or yellow bell peppers
• 1 jalapeno, seeded and minced
• 2 (15-ounce cans) cannellini or other white beans, not drained
• 2 cans (4.5 oz) chopped green chiles
• Salt and Freshly ground black pepper for seasoning
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, season with salt and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon kosher salt, cumin, oregano, chili powder and cayenne. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Stir the flour into the chicken mixture. Add the stock and bring the mixture to a heavy simmer, scraping up the brown bits that cling to the bottom of the pan. Add remaining ingredients and simmer for 30 minutes until chili has thickened. Season with salt and pepper, to taste.
*OR: In a 4-6 quart slow cooker combine all ingredients except beans and peppers. Cook on high 3 hours. Add beans and peppers and cook 30 minutes.