This chili has a lot going on—tender threads of chicken, spicy chorizo, and lots of paprika, both hot and smoked. Some dishes get better a day or two after you make them, and this is one. It’s almost a shame to eat it the same day you make it.
Prep time 35 minutes
2 tablespoons (29 ml) avocado oil
6 ounces (170 g) uncured Spanish-style chorizo, diced (if precooked)
1 large boneless, skinless chicken breast
11/2 cups (240 g) chopped sweet onion
1 8-ounce (227 g) jar diced roasted red peppers
1 medium sweet potato (about 8 ounces, or 225 g), cut into 1/2-inch (1 cm) cubes
2 cups (134 g) chopped kale leaves
1 large tomato, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon steak seasoning
11/2 teaspoons smoked paprika
1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
1 cup (235 ml) Simple Chicken Stock
3 tablespoons (45 ml) coconut aminos
2 tablespoons (60 g) tomato paste Diced avocado, for serving
1 Heat the avocado oil in a large skillet over medium-high heat. Add chorizo and cook until edges begin to turn golden brown, 5 to 7 minutes. Transfer the chorizo to a 4-quart (3.8 liter) slow cooker.
2 Sprinkle the chicken generously with salt and pepper. In the same skillet, sear the chicken over medium-high heat until both sides have a golden brown crust. (It doesn’t have to be cooked through.) Transfer the chicken to the slow cooker.
3 Add the onion, roasted red peppers, sweet potato, kale, tomato, garlic, chili powder, steak seasoning, and both types of paprika to the cooker with the meat.
4 Whisk together the stock, aminos, and tomato paste in a large measuring cup. Pour into the slow cooker.
5 Cover and cook on low for 6 to 7 hours (or on high for 3 to 4).
6 Fish the chicken out of the cooker with tongs. Place it on a plate, shred it with two forks, and stir it back into the chili. Taste the chili, and add more salt if necessary.
7 Serve with diced avocado.