Chicken Chili with Escarole
Healthier Chili With The Same Great Taste
Yield: 4
Materials
- 1/2+ cup red beans, pre-soaked (see note)
- 1 lb cooked chicken breast, chopped
- 2 Tbsp olive oil
- 1 large red onion, diced
- 4 cloves garlic, diced
- 2 large tomatoes, chopped
- 4 cups escarole, chopped
- 1 Tbsp chili powder
- 1/2 Tbsp cumin powder
- 1/2 Tbsp smoked paprika
- 1/2 tsp salt (or more to taste)
Instructions
- In a large pot, sautee the onion and garlic in the olive oil over medium heat for about 5 minutes, stirring so it doesn't burn.
- Add the chopped tomato and salt and stir together with the onion and garlic. Put the lid on the pot to keep the moisture in. Continue to cook and let the tomatoes break down well.
- Once the tomatoes are broken down, add the beans and 4 cups of water. Turn heat to high until the water comes to a simmer, then reduce to low.
- Once the above is simmering, add in the chopped escarole and chicken and continue to simmer for approximately one hour. Keep an eye on the water level to make sure there is enough (see note).
- When the beans are almost finished cooking, add in the remaining spices and stir. Continue to simmer for another 15 minutes.
- Served immediately with sides, as preferred (rice, pasta, quinoa, avocado, cheese, hot sauce etc).
Notes
If using canned beans, one 15oz can will work for this recipe. Also you will need to reduce the amount of water added to only 1 cup if using canned beans. If you are using dry beans, start with a heaping 1/2 cup and soak overnight or for 3-4 hours before cooking.
Watch the water level during the simmer time. Depending on the type of beans, the amount of water you need will vary. Larger beans will need more water, and smaller will need less. Also depending on your taste you can add more or less water. I prefer a very thick chili, so I use less water.
This freezes great! I usually put it in individual containers and store for days that I don't feel much like spending time in the kitchen.