Beans and Greens Chicken Chili

I love a one-pot situation that is full of flavor and health, so I came up with this awesome chicken chili recipe recently. I call it Beans and Greens Chicken Chili. I used black beans, cannellini beans and baby kale to up the healthy factor. Frozen corn adds a pop of color.

You could easily swap out the chicken for ground turkey. Spinach could replace the kale if you aren't a fan. 

This is easy to freeze as well, so double the batch if you would like!

Please note the recipe does not call for any salt. This is due to the Goya Adobo seasoning, which already contains salt. If you wish to swap out the Adobo seasoning for salt and black pepper, feel free! You may also add more salt during your cooking process. I tend to use a lot less salt than most recipes call for. Just a personal taste.

Beans and Greens Chicken Chili

Makes 4 big servings

Ingredients:

 1 onion

1 jalapeno

4 cloves garlic

2 Tbsp. olive oil

1 lb. ground chicken

1 tsp. Adobo seasoning

1 tsp. cumin

1 Tbsp chili powder

1/2 tsp. coriander

flour

2 cups chicken broth

1 19-ounce can cannellini beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

5 ounces baby kale

1/2 cup frozen corn

1/2 cup- 1 1/2 cups of water, if desired

Lime juice, chopped scallions, shredded cheese, sour cream, tortilla chips to serve

Instructions:

In a dutch oven, add olive oil over medium heat. Add onion and jalapeno, saute for 5 minutes, stirring occasionally. Add garlic, saute for a minute. Add ground chicken. Stir until well browned. 

Add Adobo, cumin, chili powder, coriander. Stir and cook for 2-3 minutes. Add flour. Stir until well blended.

Add broth, 1/2 cup water, cannellini beans, black beans, corn and kale. Simmer over low heat partially covered for 15 minutes. Stir. Add another 1/2 cup of water if desired, simmer for another 15 minutes. For the third and final time, stir and add another 1/2 cup of water if desired. 

Let chili rest. Serve with a squeeze of lime juice, scallions, shredded cheese and/or sour cream, if desired. 

Chicken Sausage, Kale and Bean Soup

Kale, beans and sausage go hand in hand in hand. So this soup is a perfect marriage of the three.

My Chicken Sausage, Kale and Bean Soup can be rocked out in less than 45 minutes. If you can find chicken sausage bulk style pick that up for this soup. But if not, you can just cut off the casings and proceed with the recipe. A flat-edge wooden spoon is great for breaking up sausage links.

I use a package of baby kale because it is just good to go. No stemming or chopping is necessary.

This soup is packed with protein and veggies. It freezes really well, too!

Chicken Sausage, Kale and Bean Soup
Makes 6 servings

1 pound chicken sausage, casings removed
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 19 ounce Cento cannellini beans, drained and rinsed
4 cups low sodium chicken broth
2 cups water
1 inch piece parmigiano rind
5 ounces baby kale
1 Tbsp. olive oil
Salt and pepper to taste
Serve with grated parmigiano cheese

In a large soup pot over medium heat, add olive oil and brown chicken sausage. Crumble with a flat-edge wooden spoon while the sausage browns. Once browned, remove to a plate. Set aside.

In the same pot. Add carrots, celery and onion. Saute over medium heat until onions are golden. Add garlic cloves, salt and pepper and Italian seasoning. Cook for two more minutes.

Add broth, water, cheese rind and beans.  Bring to a boil. Lower the heat and simmer partially covered for 20-25 minutes or until vegetables are tender. Add sausage and kale to soup. Cook for five more minutes. Adjust seasonings if necessary. Serve with a sprinkle of parmigiano cheese.