Chicken Chili with Cannellini Beans
Chicken Chili with Cannellini Beans
2 tablespoons extra virgin olive oil
1 large onion, diced
4 garlic cloves, crushed
2 pounds ground chicken
1 teaspoon sea salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
2 (15-ounce cans) cannellini beans, rinsed and drained
4 cups low sodium vegetable or chicken stock
1 cups chopped kale leaves
Freshly ground black pepper to taste
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and cook until translucent then add in garlic. Add the ground chicken, salt, chili powder, cumin, oregano, crushed red pepper, smoked paprika and chipotle chili powder. Cook until the chicken is cooked through, about 10 minutes. Add drained cannellini beans and vegetable stock. Simmer for 1 hour. Add fresh kale leaves and stir to wilt the kale. Season with freshly ground black pepper to taste.
Serves 4-6
Recipe by Megan McCarthy
