This is a delicious AND healthy one pot meal. It is also a great way to use up leftover roasted chicken.
In a large pot or Dutch oven, heat the oil over medium high heat. Add the onion and cook until translucent. Add garlic and cook 30 more seconds. Add chicken and dry seasonings. Cook for 5 minutes and stir until everything is well combined.
Add in beans, kale, corn and chicken stock. Bring mixture to a simmer. Add in flour and mix well. Stir in Sriracha. Simmer uncovered for 25 minutes. Add in salt and pepper to taste.
Serve chili with cilantro, cheese and a dollop of sour cream.
You must be logged in to post a review.
This chili was so delicious! We use frozen chicken so I just threw that in the slow cooker on low earlier in the day with the chicken stock and a bay leaf. Then when I got home I just had to assemble with the rest of it. My husband even grew to love the kale by the end of his first bowl!
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Peggy Crawford on 9.15.2011
I can’t wait for the cool days of Autumn, and when they get here, this is going to be a recipe I try! It sounds so good — and healthy!