Today, I'll be sharing our healthiest chicken chili recipe we like cooking when we want our kids to finish their meals in minutes. They just love this dish so much so I always make this at home.
1mediumgreen pepper (green capsicum) - seeded and diced
2largecarrots - diced
2 ½poundsground chicken (minced chicken)
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½teaspoonground black pepper
1tablespoonoregano - dried
1tablespoonchili powder (chilli powder in British English)
1teaspoonground cinnamon - ground
6cupschicken stock (chicken broth or chicken bouillon)
1tablespoonscornstarch - diluted in 1/3 cup of cold water
4ouncesgreen chilis (green chilli in British English) - chopped
8ouncesmushrooms - chopped
30ounceswhite beans - rinsed
½bunchkale - chopped
1mediumlime zest
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1teaspoonground black pepper
Instructions
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.