Ingredients
- 2 tablespoons olive oil
- 1.5 pounds raw (or 2 cups cooked) chicken, turkey, beef, or pork, cut into 1/2" cubes (optional)
- 2 chipotle peppers, chopped + a tablespoon of the adobo sauce
- 1 poblano (more spicy) or green bell (less spicy) pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1-2 (15 oz) cans black beans
- 1 cup butternut squash, 1/2" cubes (optional)
- 2 medium sweet potatoes, 1/2" cubes (3 if you are leaving out the squash)
- 2 stalks kale, chopped (optional)
- 1 cup frozen sweet corn (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 cups stock (use chicken with poultry, beef with beef, or vegetable with no meat)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1-2 teaspoons smoked sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Directions
- Place all of the ingredients except the kale in a 6-7 quart slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours, adding the kale in the last hour for low or half hour for high.
- Enjoy by itself or topped with chips (Fritos or Tortilla), shredded cheese, and/or sour cream.
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