Chicken Chili w/Beans & Kale

4 boneless skinless chicken breasts
2 bay leaves
2 tablespoons cumin
1 tablespoon oregano
1 tablespoon fennel seed
1 tablespoon chili powder
salt/peper
crushed red pepper flakes (optional)
1 yellow onion, chopped
2 stalks celery, chopped
3-4 garlic cloves, chopped
1 bell pepper ( I like red ), chopped
1 bunch of kale, chopped well
1 can beans, I used black, white would be great in this
2 large vine tomatoes, chopped
1 12 oz beer
1 cup rice (optional) I used whole grain


In a large stock pot boil the chicken, season with salt and pepper, bay leaves too. Keep the water you will need it to add to the chili.
Shred the chicken when it's cool enough to touch. I did a rough shred.

In another large stock pot add some oil, sauté the onions for about five minutes. Add in the garlic and stir about 3 minutes. Next add in the bell pepper, celery, salt, pepper and crushed red pepper. Cook down another 5 minutes.

Stir in the chicken, seasonings, tomatoes, kale, beans, beer and enough of the chicken water to just cover everything. Bring to a boil and then let simmer until liquid is a little more then half way absorbed.  You can always add in a little more as needed. Taste for seasoning and to check if the rice is tender.

You can top this with cilantro, cheddar cheese, sour cream, olives, whatever you like.
Enjoy!!

Copyright © 2013 Salvo-lutions by, Dana Salvo