Chicken, Kale, and White Bean Chili

• Meat

  • 1/2 Chicken, whole cooked

• Produce

  • 1 15 ounce can Cannellini beans
  • 2 Garlic cloves
  • 4 Jalapeno peppers
  • 3 cups Kale
  • 4 Serrano peppers
  • 1 White onion

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 3 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on beergirlcooks.com

Directions

• In a large Dutch oven, combine butter and olive oil over medium heat
• When butter is melted and oil is hot add onions, jalapeno and serrano peppers, cook until onions are translucent and peppers are soft, 2-3 minutes
• Add garlic and cook 1 minute
• Sprinkle flour over vegetables and cook another 1 minute
• Add chicken stock, beans, chicken, and spices
• Bring to a boil, reduce heat, simmer 20 minutes
• Add kale and simmer until kale is tender, 10 -12 minutes
• Adjust seasonings and serve with crackers or crusty bread