White Bean Chicken & Kale Chili

1. Place 6 organic chicken thighs in a large saucepan with a dollop of vegan butter and 1/3 cup organic chicken broth. 
2. Add 1 tablespoon organic garlic powder, 1 tablespoon gluten-free seasoned pink Himalayan salt, and 1 diced shallot. 
3. Cover the pan and cook on medium heat for 15 minutes. 
4. Remove chicken from heat, place on a plate to cool, then dice and set aside. Pour chicken broth and drippings from the pan into a large saucepot. 
5. Add 6 containers of Pacific Foods organic chicken bone broth to the large saucepot with drippings. 
6. In a large mixing bowl, combine 8 cups organic cannellini beans with 4 tablespoons organic garlic powder and 2 cups fresh Italian parsley. Set aside. 
7. Dice 3 organic shallots, 3 large organic red peppers, 2 cups organic scallions, and 6 cups organic shredded kale. Set aside. 
8. In a small bowl, mix together 1 tablespoon organic cumin, 2 tablespoons organic garlic powder, 1 tablespoon organic oregano, 1 tablespoon organic dried parsley, 1 tablespoon organic sage, 2 teaspoons organic black pepper, and 2 teaspoons gluten-free seasoned pink Himalayan salt. 
9. Add all prepared ingredients (diced chicken, bean mixture, diced vegetables, and the spice mix) to the large saucepot with broth and chicken drippings. Mix thoroughly. 
10. Cook over medium-high heat until brought to a boil, then reduce to low heat, stirring occasionally for 1 hour. 
11. Add 1 package of vegan mozzarella cheese of choice and let it melt into the chili, stirring until completely melted. 
12. Remove from heat and enjoy.