Chicken Chili with Kale
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 tbsp canola oil
  • 2 lbs chicken thighs, cut in ¾ inch pieces
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 medium yellow onion, finely chopped
  • 1 jalapeno, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tsp paprika
  • 1½ tbsp ancho chili powder
  • Pinch of cayenne pepper
  • ¼ cup white wine
  • 1 14.5 oz can of diced tomatoes
  • 1 cup low sodium chicken broth
  • 1 can of cannellini beans, drained
  • 4 cups chopped kale
  • ¼ cup cilantro, chopped
  • sour cream
  • shredded cheddar cheese
  • brown rice
Instructions
  1. Heat oil in dutch oven or slow cooker with a braise/saute function. Salt and pepper chicken thigh pieces and brown on all sides, 5-7 minutes.
  2. Remove chicken from pan.
  3. Add onion and jalapeño and saute for 3-4 minutes until softened.
  4. Add garlic and saute for 1-2 minutes more.
  5. Add in cumin, oregano, paprika, ancho chili and cayenne. Stir until evenly distributed.
  6. Add wine and stir. Let simmer for 2-3 minutes until wine is reduced by about ⅓.
  7. Add tomatoes, chicken broth and beans. Stir and bring to a boil.
  8. Add chicken [transfer to slow cooker if desired.] Set slow cooker on high for one hour, then reduce to low for 3-4 hours. [Alternatively, you can simmer on the stove-top for 1 to 1½ hours.
  9. One hour before done, add in chopped kale. Stir occasionally until combined with chili.
  10. Ladle chili into bowls and top with rice, cilantro, sour cream and cheddar cheese (or whatever mix you like!).
Recipe by Weekend Table at https://weekendtable.com/2013/02/24/chicken-chili-with-kale/