With lean chicken, protein-rich white beans and flavourful spices, this chili is a meal in itself — perfect for lunch or dinner. Watch an easy how-to video on our Online TV show.
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
2 jars salsa verde
1 cup chicken stock or water
1 rotisserie chicken, skinned and shredded
1 540 mL can small white beans, rinsed and drained
1 small bunch lacinato kale, sliced (or substitute kale or spinach)
Step 1: Heat the vegetable oil in a large pot over medium heat.
Step 2: Add the onions and cook 7-8 minutes or until softened and just golden.
Step 3: Add garlic and cook another 2 minutes.
Step 4: Add spices and cook 30 seconds, then add salsa verde, chicken stock or water. Bring to a boil and simmer 5 minutes.
Step 5: Stir in chicken, white beans and kale and simmer until kale is tender, about 5 minutes.
Step 6: Garnish with any or all of the toppings.
Watch Claire demonstrate this recipe in Episode 07 of H&H Online TV.