Since we don’t cater much to a “kids'” menu in our house and try to promote Ona eating the same food we do, I thought I’d share our healthiest chicken chili recipe since it’s a big hit with both my kids and their daddy. It’s an easy chili recipe that only requires one pot and yields a large amount of food, about 10 servings. I like to make my chili and soup recipes large, so we have a healthy go-to meal in the fridge all week or divide it and freeze half. This chicken chili is not very spicy but has a really great flavour.
If you want to spice up my healthiest chicken chili recipe, you can double the chili powder or add your favourite hot sauce as a garnish. I personally love this dish with a large dollop of homemade cashew cream, but sour cream would also be great.
TIP: Giving your child soup or chili may sound like a recipe for a giant mess. Try serving it with less broth, so your child just gets the meat and vegetables. Then, you may use a slotted spoon to dish it out.
Healthiest Chicken Chili Recipe
- 2 tablespoons olive oil - extra virgin
- 1 large sweet onion - diced
- 3 cloves garlic - crushed and diced
- 1 medium green pepper (green capsicum) - seeded and diced
- 2 large carrots - diced
- 2 ½ pounds ground chicken (minced chicken)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon oregano - dried
- 1 tablespoon chili powder (chilli powder in British English)
- 1 teaspoon ground cinnamon - ground
- 6 cups chicken stock (chicken broth or chicken bouillon)
- 1 tablespoons cornstarch - diluted in 1/3 cup of cold water
- 4 ounces green chilis (green chilli in British English) - chopped
- 8 ounces mushrooms - chopped
- 30 ounces white beans - rinsed
- ½ bunch kale - chopped
- 1 medium lime zest
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- In a big pot or dutch oven, add olive oil, diced onions, and sauté until translucent, about 4 minutes.
- Add the diced pepper and garlic and continue sautéing until softened for about 2 to 3 minutes.
- Add the carrots and continue to cook for a few more minutes.
- Add the ground chicken and brown.
- Once the chicken is cooked, add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of dried oregano, 1 tablespoon of chili powder and 1 teaspoon of cinnamon.
- Add the stock and bring to a simmer; let simmer for 10 minutes.
- Slowly stir in the cornstarch and boil, then reduce the heat and continue to simmer until it thickens a bit, about 5 to 10 minutes.
- Add the mushrooms, rinsed beans and green chilies and cook for 5 minutes.
- Finally, add the chopped kale. Once kale is wilted, add salt, pepper and lime zest to taste.