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