|1||onion, peeled and quartered|
|2||celery ribs, roughly chopped|
|2||carrot, roughly chopped|
|2 cups||(500 mL) broccoli florets|
|2 cups||(500 mL) kale, roughly chopped|
|2 tbsp||(30 mL) ground cumin|
|2 tbsp||(30 mL) chili powder|
|1 1/2 tsp||(7 mL) salt|
|1||796 mL can Longo’s no salt added diced tomatoes|
|2 tbsp||(30 mL) Longo’s tomato paste|
|2 cups||(500 mL) chicken stock|
|4||Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breasts, cut in half|
|1||540 mL can Longo’s black beans, drained and rinsed|
|1/2 cup||(125 mL) Greek yogurt|
|3/4 cup||(175 mL) cheddar cheese|
PLACE onion, celery, carrot, broccoli, kale and garlic into a food processor. Pulse until mixture becomes a smooth paste. Add vegetable mixture to slow cooker.
ADD in cumin, chili powder, salt, canned tomatoes, tomato paste, and chicken stock. Stir to combine.
NESTLE chicken pieces into the mixture. Close lid and set on high for 3 hours.
REMOVE chicken pieces and shred with two forks. Place shredded chicken back into mixture and stir. Stir in black beans and continue to cook for another 30 minutes.
DIVIDE chili into bowls.
GARNISH with Greek yogurt & grated cheddar cheese and serve with your favourite veggies on the side.
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