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Singing Moth's Mild Instantpot Chicken & Kale Chili

Chef Jude
No Onions, No Chilis, No Pepper Mild Chili
Print Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Course Main Course, Soup
Cuisine Health Food, Tex-Mex
Servings 8

Equipment

  • 1 Instant Pot Can also be done on the stove top with either a conventional pressure cooker or in a heavy bottom 6-8 quart soup pot or sauce pan.
  • 1 12in Non Stick Skillet
  • 1 Immersion / Hand Blender You can use high powered largee blender (I.e. Vitamix or Ninja) instead.

Ingredients
  

  • 40 oz Butternut Squash
  • 1 xlg Russet Potato Peeled and cut into cubes
  • 1 bunch Lacinato Kale You can substitute regular Kale
  • 12 oz Diced Carrots about 2 Carrots
  • 16 oz Diced Celery
  • 2 lb Ground Chicken You can also use Turkey
  • 1 tbsp Cumin
  • 1 tsp Turmeric
  • 3 cloves Garlic minced of press
  • 32 oz Chicken Broth
  • 1/4 cup Worcestershire Sauce Can Sub with 2 tbps Coconut Aminos or gluten free Tamari
  • 1 tsp Kosher Salt
  • 3 tbsp Extra Virgin Olive Oil 2tbsp for sauté and 1tbsp for the chicken
  • 1 tsp Oregano
  • 1 bunch scallions / green onions cut into thin, ribbon-like strips. (We use just the greens parts because most people who are sensitive to onions can tolerate the green leavy part of the onions.

Instructions
 

Prep

  • Using a peeler. remove the skin from the butternut squash, then using a chefs kniw slice off the top and the bottom of the squash to that the peeled squash can stand on its flay bottom. Using you chefs knife knife cut down the middle lengthwise and clean out the core.
  • Peel the potato and cut into 3/4" cubes

Cook the Chicken

  • Heat up your skillet on med-high heat for 3-4 min. Add the olive oil then the ground chicken. Cook until the chicken is no longer pink, then drain any excess fat or liquid. Add in the green onions, cumin, turmeric, and 1/2 tsp of salt. Cook for another 2 in till the spices are incorporated.

Prepare the Base

  • Turn the Instant Pot to sauté. Once it comes up to temp, add the 2 tbsp olive oil then the carrots and celery. Sauté for 4-8 min.
  • Add the Squash and potato. Stir everything together. Add the Worcestershire and the remainder of the salt. chicken broth. (It should come to 1/2 below the top of the veggies, add I little water if needed). Stir everything together, then hit cancel on the Instant Pot and put on the lid.
  • Pressure on High for 10 min.
  • Let the Instant Pot stand for 5 min, then hit cancel and release the steam.
  • Blend the soup using you immersion / hand blender until smooth and creamy.

Combine and Cook

  • Add the cooked chicken and chopped Kale to the Instant Pot the put the lid back on.
  • Pressure on High for 1 min.
  • Wait at lest 15 min before releasing the steam.

Notes

For stovetop method, after adding the squash, potato, and liquids, cover and bring to a boil.  Turn the heat down to simmer. Simmer for 25 min. Add the chicken and kale and simmer for an additional 15min.
Keyword Dairy Free, Food Allergy, Gluten Free, No Onions