Chicken Chili

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Welcome to the only chili recipe you will ever need! Packed with protein, making enough to serve a crowd – this is my go to chili recipe that will have your guests coming back for seconds.

Best of all, it is a one pot wonder and takes no time!

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Ingredients:

3 chicken breasts, cut into bite size pieces

1 can black beans, drained

1 can white beans, drained

1 can fire roasted tomatoes

2 – 4 oz cans green chilis

1 can corn, drained

1 jalapeno, diced

1/2 white onion, diced

4 cloves garlic, minced

1 tablespoon vegan butter

3 cups chicken bone broth

6 oz dairy free cream cheese

1 cup Kale, de-stemmed

1 teaspoon chili powder

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon cumin

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Step 1

Heat the vegan butter, onion, garlic, and jalapeno on medium heat for about 5 minutes. Then add in the canned chilis and tomatoes until combined.

Step 2

Add in the chicken, season with a pinch of salt and pepper. Cook for roughly 8 minutes or until slightly browned. Then add in remaining ingredients EXCEPT the kale. Stir to combine.

Step 3

Bring to a boil for 5 minutes, then cover and simmer for 30 minutes.

Step 4

Remove cover, stir in the kale until softened, and then serve! Enjoy!

OPTIONAL TOPPINGS: Siete Sea Salt Tortilla Chips, Siete Hot Sauce, Dairy Free Cheese, Sliced Avocado