Serves: 5
Total Calories: 904

2 tablespoons olive oil
1 medium onion, chopped
2 fresh jalapeño peppers, deveined, seeded and chopped (leave vein and seeds for hotter chili)
4 cloves garlic, minced
2 pounds ground chicken or boneless breast cut into very small pieces
1 tablespoon oregano
1 tablespoon chili powder
2 tablespoons cumin
3 tablespoons flour
3 (15-ounce) cans Northern white beans, drained and rinsed
4 cups chicken broth
1 1/2 cups frozen corn
1 bunch swiss chard or kale, stems removed, chopped
1/4 teaspoon crushed red pepper flake
salt and pepper to taste
1/4 cup chopped Italian parsley or cilantro

AT HOME:
1. In large heavy bottom saucepan, heat oil over medium heat.

2. Add onion and cook until translucent ( 5 min); add garlic and jalapeño.

3. Add chicken and spices; cook until chicken is cooked through (approx. 8 min.); stir in flour.

4. Add beans, chard or kale, corn and chicken stock; scrape bottom to retrieve brown bits.

5. Simmer 55-60 min. until liquid reduced by half.

6. Add pepper flakes; stir and cook 10 min.

7. Season with salt and pepper (to taste).

8. Cool; ladle into 1 gallon freezer bag; freeze.

AT CAMP:
1. Place into pot and bring to boil.

2. Simmer 2 minutes.

Quote: "Whenever I meet someone who does not consider chili a favorite dish, then I've usually found someone who has never tasted good chili." - Jan Butel

Nutritional Facts:

Serves: 5
Total Calories: 904
Calories from Fat: 111

More Recipes from the In The Wild Chef Cookbook:
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Barbara’s Tortilla Soup
Beef Stroganoff
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Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
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George’s Clam Chowder
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Margo’s Ratatouille
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Pettit Lake Backpacker Pizza
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The 45 Liter Backpack Burrito
White Bean Chicken Chili