A one pot chili filled with shredded chicken, kale, all sorts of peppers, onions, garlic, kidney beans, and spices. This spicy chicken kale chili is spicy, savory, and so delicious.
Ingredients
2 tablespoons olive oil
4-5 cloves of garlic, minced
½ large onion (or small onion), sliced
1 medium sized jalapeno, diced
1 medium sized green bell pepper (or yellow or red)
1 - 7 oz can chipotle peppers in adobo sauce, drained
1 tablespoon adobo sauce from chipotle peppers
1 – 12 oz tomato paste
1 - 14 oz can kidney beans
2 ¼ cup chicken broth
1 tablespoon chile powder
1 ½ teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon cumin
⅛ teaspoon all spice
½ teaspoon crushed red peppers
1 – 1 ½ cup shredded chicken
2 cups bite size kale
Directions:
In a medium to large pot, add olive oil over medium heat and allow it warm up for about a minute. Once the olive oil is hot, add the minced garlic and cook them for about a minute or so until the garlic turns a golden brown and very aromatic.
Next, add the diced onions, and cook them until they’ve softened. If the olive oil has evaporated and the pot appears dry, add two tablespoons of the chicken broth to prevent the garlic and onions from becoming burnt.
Once the garlic and onions are aromatic, toss in diced jalapeno and sliced green bell pepper. Cook these until they’ve become tender.
Drain the chipotle peppers and reserve one tablespoon of the adobo sauce. Add the chipotle peppers, adobo sauce, tomato paste, kidney beans, chicken broth, and spices to the pot. Stir to combine all the ingredients. Allow the chili to simmer and cook for about 15-20 minutes until all the ingredients have softened and the flavors have time to develop.
At the very end, add the shredded chicken and the kale.
Cook for an additional 5-8 minutes to allow the chicken and kale to absorb the flavors of the chili.
Serve the spicy chili over rice or with bread.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/10/31/spicy-chicken-kale-chili/