Chicken Chili

Name: Chicken Chili
Ingredients: 1 whole Medium Onion; 3 whole Chicken Breasts, Boneless And Cut Into Bit Sized Pieces; 1 Tablespoon Extra Virgin Olive Oil, Or More As Needed; 2 cloves Garlic, Minced; 2 Tablespoons Chili Powder; 2 teaspoons Cumin; 3/4 teaspoons Cardamom; 1/4 teaspoons Cinnamon; 1/2 cups Beer; 1 can (4 Oz. Can) Fire-roasted Chili Peppers; 1 cup Frozen Corn; 1 can (14 Oz. Can) Small White Beans; 1 can (14 Oz. Can) Fire-roasted Diced Tomatoes; 1 can (8 Oz. Can) Tomato Sauce; 2/3 cups Chicken Broth; 1 cup Kale, Chopped; 2 teaspoons Salt (or More To Taste)

17 ingredients

5 steps

Ingredients

1 whole Medium Onion
3 whole Chicken Breasts, Boneless And Cut Into Bit Sized Pieces
1 Tablespoon Extra Virgin Olive Oil, Or More As Needed
2 cloves Garlic, Minced
2 Tablespoons Chili Powder
2 teaspoons Cumin
3/4 teaspoons Cardamom
1/4 teaspoons Cinnamon
1/2 cups Beer
1 can (4 Oz. Can) Fire-roasted Chili Peppers
1 cup Frozen Corn
1 can (14 Oz. Can) Small White Beans
1 can (14 Oz. Can) Fire-roasted Diced Tomatoes
1 can (8 Oz. Can) Tomato Sauce
2/3 cups Chicken Broth
1 cup Kale, Chopped
2 teaspoons Salt (or More To Taste)

Directions

1

In a large stock pot, cook onion and chicken with 1 - 2 tablespoons extra virgin olive oil over medium-high heat. Season well with about 1 teaspoon salt and cook for 2-3 minutes.
2

Add garlic, chili powder, cumin, cardamom, cinnamon and continue to cook 3-4 minutes until chicken is almost cooked. Add beer and chilis. Simmer for 4-5 minutes, until liquid reduces slightly.
3

Add corn, beans, tomatoes, tomato sauce and chicken broth. Turn down heat to a simmer and cook for 15 minutes so that flavors can meld.
4

Add chopped kale and simmer for 10 minutes more. Season with additional salt to taste.
5

Serve over cooked noodles and top with your choice of toppings.