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
Scale
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