If you’re craving something cozy and nourishing but still packed with flavor, this Chicken and Kale White Bean Chili Recipe is exactly what you need. It has the comforting heartiness of traditional chili but swaps the usual red beans and tomatoes for creamy white beans and earthy kale—trust me, it’s a game-changer on chilly nights or when you want a healthy, satisfying meal.

What I love most about this chicken and kale white bean chili recipe is how easy it is to throw together, especially in a slow cooker. You get tender chicken, soft beans, vibrant kale, and a subtle kick of spice all mingling in a fragrant broth. Plus, it’s perfect for meal prep, lunches, or feeding a hungry crowd without a fuss.

Ingredients You’ll Need

Each ingredient in this chili plays a crucial role, from the creamy beans that thicken the base to the kale that adds a fresh bite. When shopping, I recommend picking fresh kale—curly or dinosaur kale both work beautifully—and boneless chicken breasts for easy chopping and quick cooking.

Yellow Onion: Adds sweetness and depth; dice it finely so it melts into the chili.
Jalapeno: Removing seeds tones down the heat but keeps that fresh spicy flavor.
Boneless, Skinless Chicken Breasts: Chops easily and cooks up tender in the slow cooker.
Chopped Green Chilis: These bring a mild tang and subtle smoky flavor.
White Beans: Creamy and hearty, they create the chili’s base and body.
Low-Sodium Chicken Stock: Keeps the broth rich without being too salty.
Cumin: Essential for that warm, earthy chili spice character.
Garlic Powder: Adds savory richness without overpowering.
Kale: Chopped just right, it brightens the dish with color and nutrition.
Salt and Pepper: To taste for balancing all the flavors.
Avocado Slices (Optional): Creamy topping that cools down the heat wonderfully.
Lime Wedges (Optional): A squeeze of citrus adds a fresh zing.
Greek Yogurt or Sour Cream (Optional): Perfect for extra creaminess.
Shredded Cheese (Optional): Melts into the bowl adding savory richness.
Pico de Gallo (Optional): Adds bright, fresh notes if you want some crunch.

Variations

I always encourage you to make this chicken and kale white bean chili recipe your own. Sometimes I swap the kale for spinach or toss in some corn for sweetness. Feel free to adjust the spice level or add your favorite toppings to fit your mood and taste buds.

Spicy Version: Adding the jalapeno seeds back in or a pinch of cayenne really kicks up the heat — perfect if you enjoy a bit of fire.
Vegetarian: Leave out the chicken and double the beans or add textured vegetable protein for a meatless twist.
Slow Cooker or Stove Top: While this recipe shines in the slow cooker, you can also make it on the stove by simmering covered for about an hour until the chicken is tender.
Seasonal Greens: Swap kale for collard greens or chard when you want a slightly different texture.

How to Make Chicken and Kale White Bean Chili Recipe

Step 1: Prep Your Base Ingredients

Start by dicing your onion and jalapeno—remember to remove the seeds and membranes if you want mild heat. Chop the chicken breasts into roughly one-inch pieces; this size is perfect to cook evenly without drying out. Don’t skip rinsing and draining the beans since this helps reduce excess sodium and any canned flavor.

Step 2: Blend the Beans for Creaminess

This is a neat little trick that makes all the difference. Using a blender or immersion blender, puree one can of the white beans with about a cup of the chicken stock until silky smooth. This adds body and thickness to your chili without needing flour or cream—a win for flavor and nutrition.

Step 3: Layer Ingredients in the Slow Cooker

Place the diced onion, jalapeno, chopped chicken, and green chilis into your slow cooker. Pour in the pureed bean mixture along with the remaining beans and chicken stock. Sprinkle the cumin, garlic powder, salt, and pepper on top, then gently stir everything together. This layering helps the flavors meld beautifully.

Step 4: Slow Cook to Perfection

Set your slow cooker on high for 3-4 hours or on low for 6-8 hours. You’ll know it’s ready when the chicken is juicy and cooked through, and the flavors have married together into a savory, satisfying broth. If you’re short on time, the high setting works just fine.

Step 5: Add the Kale Near the End

About 30 minutes before you want to eat, stir in the chopped kale. This timing keeps the kale tender but still bright green and fresh tasting—overcooked kale can get mushy, so this timing is key. Cover and let it cook until the kale softens.

How to Serve Chicken and Kale White Bean Chili Recipe

The image shows nine ingredients arranged neatly on a white marbled surface. In the center right, there is a white bowl filled with small, raw pink chicken pieces. Above it to the right, there is a white bowl with white beans. To the left of that is a green jalapeño pepper. Above and to the left of the chicken pieces, there is a white bowl filled with chopped white onions. Below the onion bowl, there is a small white bowl of yellow seasoning powder. Below that is another small white bowl containing a white powder, likely flour. To the left and slightly below the chicken bowl, there is a small white bowl filled with chopped green herbs or vegetables. To the right of the herb bowl are three brown eggs placed together. Above the eggs and slightly to the left is a small bowl filled with a light yellow liquid, likely oil or vinegar. All the bowls and ingredients are set on the smooth white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping this chili with creamy avocado slices and a dollop of Greek yogurt—it cools down the spice and adds richness without heaviness. A squeeze of fresh lime juice on top brightens up every bite, and shredded cheese melts in beautifully if you want a little indulgence. Pico de gallo lends freshness and a bit of crunch if you’re feeling fancy.

Side Dishes

I usually keep it simple with crusty cornbread or warm tortilla chips to scoop up this chili. Sometimes I pair it with a green salad or roasted veggies if I want to keep things light. Leftover chili also makes a fantastic filling for soft tacos if you’re in the mood for something different.

Creative Ways to Present

For a cozy gathering, I like to serve the chili in individual bread bowls—just hollow out a round loaf and ladle the chili inside. It’s fun and totally Instagram-worthy! Another fun idea is layering the chili, cheese, and sour cream in a clear casserole dish for a vibrant, hearty potluck offering.

Make Ahead and Storage

Storing Leftovers

After enjoying your chili, let the leftovers cool to room temperature, then store them in an airtight container in the fridge. I’ve found it keeps really well for up to 48 hours, and the flavors even deepen overnight, making next-day leftovers extra tasty.

Freezing

This chicken and kale white bean chili recipe freezes like a dream. Portion it into freezer-safe containers or heavy-duty bags, removing as much air as possible. It keeps for up to three months and thaws overnight in the fridge or gently in the microwave when you’re ready.

Reheating

To reheat, I like to warm the chili gently on the stovetop over medium-low heat, stirring often and adding a splash of water or broth if it’s thickened too much. This helps maintain that silky texture and avoids drying out the chicken. You can also microwave it in bursts, stirring between intervals.

FAQs

Can I use frozen chicken breasts for this chili?

Yes! You can use frozen chicken breasts, but it’s best to thaw them first for even cooking in the slow cooker. If you add frozen chicken, increase the cooking time slightly and check that the chicken is fully cooked before serving.
What can I substitute for kale if I don’t have any?

Spinach, collard greens, or Swiss chard are great alternatives. Just add them near the end of cooking like you would the kale to keep the texture fresh and vibrant.
Is this chili spicy?

The spice level is mild to medium because the jalapeno seeds are removed. You can easily increase the heat by keeping the seeds or adding extra chili powder or cayenne if you like it spicier.
Can I make this recipe on the stove instead of a slow cooker?

Absolutely! Simmer it covered on low heat for about 60 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
How do I make this chili thicker?

Pureeing one can of beans with some stock adds thickness naturally. If you want it thicker still, remove the lid for the last 30 minutes of cooking to reduce the liquid slightly, or add a spoonful of masa harina or cornmeal near the end to thicken up the chili.

Final Thoughts

This chicken and kale white bean chili recipe is one of those recipes that feels like a warm hug in a bowl. I’ve come back to it numerous times when I want something hearty but not heavy, packed with nutrition and just enough spice to keep it exciting. Give it a try, customize it with your favorite toppings, and I bet you’ll find it quickly becomes a go-to comfort food in your home too. Enjoy every cozy, flavorful bite!

Chicken and Kale White Bean Chili Recipe

★★★★★ 5 from 63 reviews

Author: Isabella
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

Print Recipe

Description

This hearty Chicken and Kale White Bean Chili combines tender chicken, nutritious kale, and creamy white beans in a flavorful slow-cooked stew. Enhanced with green chilis, cumin, and garlic powder, this comforting dish is perfect for a nutritious family meal and can be customized with toppings like avocado, lime, and Greek yogurt for extra zest and creaminess.

Ingredients

Scale

Chili Base

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
Salt and pepper, to taste

Vegetables

2 cups kale, chopped

Toppings (optional)

Avocado slices
Lime wedges
Greek yogurt or sour cream
Shredded cheese
Pico de gallo

Instructions

Prepare ingredients: Dice the onion and jalapeno after removing seeds and membranes to reduce heat. Chop the chicken breasts into one-inch pieces for even cooking.
Blend beans: Using a blender or immersion blender, puree one can of white beans with 1 cup of chicken stock until very smooth to add creaminess to the chili.
Combine in slow cooker: In a large slow cooker, add the diced onion, jalapeno, chopped chicken, chopped green chilis, the blended bean mixture, remaining whole drained beans, remaining chicken stock, cumin, garlic powder, salt, and pepper. Stir gently to combine all ingredients.
Slow cook: Set the slow cooker to high and cook for 3-4 hours or alternatively on low for 6-8 hours, until the chicken is fully cooked and flavors have melded together.
Add kale: About 30 minutes before serving, stir in the chopped kale. Continue cooking to allow the kale to become tender and retain its vibrant green color.
Serve: Ladle the chili into bowls and garnish with your choice of optional toppings such as avocado slices, lime wedges, Greek yogurt or sour cream, shredded cheese, and pico de gallo for added freshness and creaminess.
Store leftovers: Place any leftovers in an airtight container and refrigerate for up to 48 hours or freeze for up to 3 months for future meals.

Notes

Removing the seeds and membranes from the jalapeno mellows the heat; leave them in if you prefer a spicier chili.
Pureeing one can of beans creates a creamy texture without needing cream or cheese in the pot.
Add kale late in the cooking process to maintain its bright color and nutritional benefits.
This recipe can be adapted to use turkey or other lean meats if preferred.
Use low-sodium chicken stock to control the salt level in the dish.
Leftovers reheat well on the stovetop or microwave.

Keywords: Chicken chili, White bean chili, Kale chili, Slow cooker chili, Healthy chicken recipes, Comfort food, Low fat chili