2lbsground organic chicken, I prefer dark meat and from a local farmer*
1large yellow or white onion, chopped
3clovesgarlic, minced
2red bell peppers, you can also use orange, yellow or green
28ouncescan or jar organic fire roasted diced tomatoes
2cupslow-sodium chicken broth or stock
4cupscubed butternut squash, pumpkin also works wonderfully
2tablespoonstomato paste
2tablespoonschili powder
2teaspoonsground cumin
2teaspoonsoregano
1teaspoonground coriander
red pepper flakes, optional, for extra heat
2teaspoonssea salt
1teaspoonground black pepper
6cupskale, roughly chopped, stems removed
Optional Toppings:
green onions
white onions
cilantro
lime wedges
hot peppers, serrano, jalapeño, poblano, etc
hot sauce
avocado
shredded cheese
sour cream
tortilla chips, fritos, etc
Instructions
Add the ground chicken, onion, garlic, peppers, tomatoes, chicken broth, squash, tomato paste and spices to the Crock-Pot®. Season with salt and pepper. (No need to brown the meat first, if you don't want to) Do not add the kale now.
Give everything a good stir. Place the lid on the Crock-Pot® and cook on low for 8 hours. Once cooked through, take the lid off and mix once more to combine everything.
Add the kale and stir it in. Place the lid back on while you prep the toppings, to allow it time to wilt. Add more salt and pepper, to taste, if necessary.
Serve hot. Garnish with your favorite toppings.
Notes
You can lightly brown the ground chicken if you would like before adding it to the Crock-Pot®, but it is not necessary. I find it turns out just about the same, with or without that step.You can use any other ground meat that you'd like, beef, turkey, pork, bison, lamb, etc.Spinach, chard or any other leafy green would also work in place of the kale If you like beans in your chili, add two cans (rinsed and drained) of your favorite beans. I made this once before with chickpeas and kidney beans and it was perfect!