Crockpot Chicken Chili

How are you all doing with fall so far this season? I am living it up and enjoying my last semester of undergrad. It's everything and nothing like I thought it would be, if that makes sense. I used to get so elated thinking of the free-ness that I thought would pair with this semester, but it's lacking it's luster. It doesn't feel too different & doesn't feel as exciting as I thought it would be however, I am enjoying the mental break along with having a bit more free time to be creative.

As I've said before a million times, I personally am not a soup person- no matter what time of year. But I can get down on some very chunky chili which is exactly what I'm sharing today. This recipe is easy, fast (praise up for that crockpot), and delicious! Give it a try this weekend, it's great to drop it all in the crockpot and walkaway.

Ingredients:

2 cups chopped/torn pre-cooked chicken (I baked mine, but you can use a rotisserie chicken too for convenience.)
1 medium onion, chopped
1 medium green pepper, chopped
1 sm-med diced jalapeño (I don't like it too spicy, but you can add more)
4 cloves of garlic
3 cups chicken broth
1 15oz can of tomato sauce
1 15oz can of diced tomatoes
1 15oz can of kidney beans, drained & rinsed
1 15oz can of great northern beans, drained & rinsed
1 15oz can of black beans, drained and rinsed
1 cup roughly chopped kale
1 Tbsp baking cocoa
1/2 tsp of black pepper
1/2 tsp of chili powder
1/2 tsp of oregano
1/8 tsp of cayenne pepper
salt to taste

How to:

In a large crock pot add all ingredients. Mix well and cook for 2-3 hours on high or 4-5 hours on low.
Serve topped with cheese, avocado, saltines, green onions, or oyster crackers.

Chili recipes are often best enjoyed the next day or later, it's not just because of the convenience there's actually some science behind it. Onions, garlic, spices, and chile's are considered aromatics and they release their volatile oils as they cook and cool making for a more flavorful dish. Meats release collagen as they cook with those aromatics and as they cool they gelatinize and trap those aromatics locking in that flavor.