Chicken and Kale White Bean Chili Recipe
If you’re on the hunt for a cozy, healthy meal that feels like a warm hug, this Chicken and Kale White Bean Chili Recipe is exactly what you need. It’s one of those dishes that’s hearty and comforting but also packed with good-for-you ingredients like kale and white beans. I love making this on chillier days when I want something filling without feeling weighed down.
What makes this Chicken and Kale White Bean Chili Recipe stand out for me is its balance of flavors and textures. The creamy white bean puree adds a luscious base, while the kale brings a fresh, slightly earthy bite. Plus, it’s easy enough for weeknights but special enough for sharing with friends or family. You’ll find yourself reaching for this recipe time and again.
Ingredients You’ll Need
Each ingredient in this recipe works together to build layers of flavor and hearty texture. I always recommend choosing fresh, crisp kale and good-quality chicken breasts to get the best results. And when shopping for canned goods, low-sodium options help you control the saltiness better.
- Yellow onion: Adds sweetness and depth when sautéed or slow-cooked gently.
- Jalapeno: Gives the chili a nice, subtle heat without overwhelming the other flavors.
- Boneless, skinless chicken breasts: My go-to lean protein that absorbs all the chili spices beautifully.
- Chopped green chilis: Bring a mild tangy kick and extra aroma to the dish.
- White beans: The star beans create the creamy texture and add a boost of fiber and protein.
- Low-sodium chicken stock: Keeps the broth flavorful without too much salt.
- Cumin: The warm, earthy spice that makes the chili taste authentic and cozy.
- Garlic powder: Enhances the savory background without overpowering.
- Kale: Adds vibrant color and nutritious greens that hold up nicely after slow cooking.
- Salt and pepper: To balance and brighten the whole chili.
- Avocado slices, lime wedges, Greek yogurt or sour cream, shredded cheese, pico de gallo: Optional toppings that bring freshness and creaminess—don’t skip these if you can!
Variations
I love how adaptable this Chicken and Kale White Bean Chili Recipe is. You can easily make it your own depending on what you have in the fridge or your taste buds that day. Don’t be afraid to mix things up!
- Add corn or diced bell peppers: I often toss in some frozen corn for a pop of sweetness and fun texture—totally delicious.
- Swap kale for spinach or Swiss chard: These greens cook faster but still add that vibrant leafy touch.
- Make it spicier: Include the seeds of the jalapeno or add a dash of cayenne if you crave more heat.
- Vegetarian version: Skip the chicken, double the beans, and maybe add some smoked paprika for that smoky depth.
- Use diced chicken thighs instead of breasts: For richer, juicier results—great if you like your chili on the more indulgent side.
How to Make Chicken and Kale White Bean Chili Recipe
Step 1: Prep and Layer the Base Flavors
Start by dicing your yellow onion and jalapeno—don’t forget to remove the seeds and membranes if you want to keep the chili mild, like I usually do. Chop the chicken breasts into bite-sized pieces and toss everything into your slow cooker with the chopped green chilis. This sets the stage for all those cozy, melded flavors we love in slow cooker meals.
Step 2: Blend Your Beans for Creaminess
This is my secret for that rich, velvety texture: take one can of white beans, combine with a cup of chicken stock, and blend until super smooth. Using an immersion blender right in the container is my favorite quick method. The puree lends body to the chili without heaviness or cream.
Step 3: Combine, Season, and Slow Cook
Pour the bean puree, remaining whole rinsed beans, chicken stock, cumin, garlic powder, salt, and pepper into the slow cooker. Stir gently to combine everything evenly. Then, set the cooker on high for 3-4 hours or low for 6-8 hours. The chicken will cook through and all those spices and chilis will have time to develop beautifully.
Step 4: Add Kale Towards the End
About 30 minutes before serving, stir in the chopped kale. This timing lets the greens soften just enough, keeping their lovely green color and a bit of a bite. Overcooking kale turns it mushy, so don’t add it too early. This step really brightens and balances the flavors.
How to Serve Chicken and Kale White Bean Chili Recipe
Garnishes
I can’t recommend enough topping your bowl with creamy avocado slices and a dollop of Greek yogurt or sour cream—they cool down the spices and add a dreamy richness. A squeeze of lime adds a wonderful fresh zing, and a sprinkle of shredded cheese melts beautifully on top. Pico de gallo adds a fresh, juicy punch that really wakes up the whole bowl. I always keep these on hand!
Side Dishes
This chili pairs perfectly with simple sides like warm cornbread or tortilla chips for scooping. I also love serving it with a crisp green salad to balance the warmth and heartiness. For something extra cozy, a side of Mexican rice works wonders too.
Creative Ways to Present
For a special dinner, try serving the chili in mini Dutch ovens or rustic bowls with an array of topping bowls on the side so guests can customize. I’ve also served it over a baked sweet potato for a fun twist that adds mild sweetness and an Instagram-worthy touch. Adding a few crispy tortilla strips on top brings a delightful crunch.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer them to airtight containers and store them in the fridge for up to 48 hours. I’ve found the flavors deepen even more overnight, so leftovers often taste better the next day. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
This recipe freezes beautifully—I freeze portions in freezer-safe containers for up to 3 months. When freezing, I skip adding kale, as it can get a bit tough when thawed. Instead, I add fresh kale when reheating for that perfect texture.
Reheating
I reheat this chili gently on the stove over low to medium heat, stirring occasionally. If frozen, I thaw it overnight in the fridge first. When reheating, adding fresh kale or a handful of spinach helps revive the greens and freshness. A squeeze of lime juice at the end brightens everything up nicely.
FAQs
-
Can I make this Chicken and Kale White Bean Chili Recipe on the stovetop instead of a slow cooker?
Absolutely! You can sauté the onion, jalapeno, and chicken in a large pot, then add the remaining ingredients and simmer on low for about 45 minutes to 1 hour until the chicken is cooked and flavors meld. Just add the kale towards the end to keep it vibrant.
-
What can I substitute if I don’t have kale?
Spinach, Swiss chard, or even collard greens work well as substitutes. Keep in mind spinach wilts faster, so add it just before serving to avoid overcooking.
-
Is this recipe gluten-free?
Yes! This Chicken and Kale White Bean Chili Recipe is naturally gluten-free as long as you double-check canned goods and toppings for any gluten-containing additives.
-
Can I use canned chicken instead of fresh?
Fresh chicken breasts give the best texture and flavor, but if you’re in a pinch, canned chicken can be used. Just add it towards the end to warm through rather than cooking for hours.
-
How spicy is the Chicken and Kale White Bean Chili Recipe?
It’s mildly spicy with the jalapeno and green chilis providing gentle heat. You can easily adjust by including the jalapeno seeds or adding extra chili powder if you prefer more kick.
Final Thoughts
This Chicken and Kale White Bean Chili Recipe holds a special place in my recipe collection because it’s so versatile and nourishing. Every time I make it, I feel like I’m sharing a little warmth and care with whoever joins me at the table. I’m excited for you to try it yourself—you might just find it becoming your new go-to comfort meal, just like it did for me!
Print
Chicken and Kale White Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Chicken and Kale White Bean Chili combines tender chicken, nutritious kale, and creamy white beans in a flavorful slow-cooked chili. Enhanced with spices like cumin and garlic powder, and served with a variety of fresh toppings such as avocado, lime, and Greek yogurt, this comforting dish is perfect for cozy meals and makes great leftovers.
Ingredients
Main Ingredients
- 1 yellow onion, diced
- 1 jalapeno, seeds and membranes removed and diced
- 1.5 lbs boneless, skinless chicken breasts, chopped into one-inch pieces
- 4 oz chopped green chilis (1 small can)
- 3 cans white beans, drained and rinsed
- 3 cups low-sodium chicken stock
- 1 tsp cumin
- 1 tsp garlic powder
- 2 cups kale, chopped
- Salt and pepper to taste
Optional Toppings
- Avocado slices
- Lime wedges
- Greek yogurt or sour cream
- Shredded cheese
- Pico de gallo
Instructions
- Prepare Ingredients: Dice the yellow onion and jalapeno (after removing seeds and membranes), chop the chicken breasts into one-inch pieces, and open the can of chopped green chilis.
- Blend White Bean Puree: Take one can of white beans and 1 cup of chicken stock, and use a blender or immersion blender to puree until very smooth. This will help thicken and enrich the chili.
- Combine in Slow Cooker: Add the diced onion, jalapeno, chopped chicken, green chilis, bean puree, remaining white beans, remaining chicken stock, cumin, garlic powder, salt, and pepper into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Chili: Set the slow cooker to high and cook for 3-4 hours, or alternatively cook on low for 6-8 hours, until the chicken is fully cooked and the flavors have melded beautifully.
- Add Kale: About 30 minutes before serving, stir in the chopped kale to the slow cooker, allowing it to cook until tender but still vibrant green.
- Serve: Ladle the hot chili into bowls and serve with your choice of optional toppings such as avocado slices, lime wedges, Greek yogurt or sour cream, shredded cheese, and pico de gallo for extra flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 48 hours or freeze for up to 3 months for future meals.
Notes
- Removing seeds and membranes from jalapeno reduces heat if you prefer a milder chili.
- Using low-sodium chicken stock helps control the salt level, but adjust seasoning to taste.
- Blending part of the white beans makes the chili creamier and thicker without adding cream or flour.
- Kale adds a boost of nutrition and texture but can be substituted with spinach if preferred.
- This recipe works well for meal prep and freezes excellently.
- Optional toppings add variety and extra freshness to the dish.
Keywords: chicken chili, white bean chili, kale chili, slow cooker recipe, healthy chili, low sodium chili, comforting dinner
