2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 rotisserie chicken-chicken diced or shredded and skin removed
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds-ground
1 tablespoon dried oregano
1 tablespoon coriandar powder
1 teaspoon curry powder
2 teaspoons chili powder-Sometimes I use ancho powder, hatch green chili powder, and adobo powder in place of chili powder
3 tablespoons flour
1 or 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 14-ounce can diced tomatoes-drained
1 bunch (about 1 pound) Kale, stems removed, leaves chopped into 1-inch pieces
4 cups low-sodium chicken stock
1 lime
Freshly ground black pepper for seasoning
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
Stir the flour into the onion-garlic mixture.
Add the beans, Kale, diced tomatoes, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
Add spices and juice of 1/2 of the lime to broth mixture
Simmer for 30 minutes until the liquid has reduced by about half and the chili has thickened.
Add cut up chicken, season with salt and pepper to taste simmer for 10-15 minutes.