Cook Time: 60 minutes
Serves: 4-6
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1/2 tsp each salt and pepper
- 4-6 boneless skinless chicken breasts, thighs, or a mixture of both
- 3 cloves minced garlic
- 1/2 cup chicken stock
- 1 796 ml, 28 fl oz tin plum tomatoes
- 1 540 ml, 19 fl oz tin drained mixed beans
- 1 tsp cumin powder
- 1 Tbsp chili powder
- 3 cups chopped kale
- Saute the onion, celery, and carrot in the olive oil in a large heavy bottomed stockpot or sauce pan over medium high heat for 3 minutes or until the onion begins to soften.
- Sprinkle the chicken breasts with salt and pepper and add them to the pan cooking them 2 minutes or so on each side just until golden. Add the garlic and saute for another 30 seconds until the garlic begins to grow fragrant.
- Pour the chicken stock over and deglaze all the good flavour off the bottom of the pan. Add the tomatoes, beans, cumin, and chili powder and stir well. Bring to a simmer, turn to medium low, cover, and simmer for 1 hour.
- During the last 5 minutes of cooking stir in the kale and let cook until the kale is wilted.
- Serve over rice.
