Chicken and Kale White Bean Chili Recipe
This hearty Chicken and Kale White Bean Chili is a comforting and nutritious slow cooker meal. Packed with tender chicken, creamy white beans, and vibrant kale, it offers a flavorful twist on traditional chili. Enhanced with cumin, garlic, and green chilis, and served with fresh toppings like avocado, lime, and pico de gallo, this chili is perfect for a cozy dinner any day of the week.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
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 (removing seeds and membranes), chop the chicken breasts into one-inch pieces, and chop the kale. Drain and rinse the white beans.
- Layer slow cooker: Add the diced onion, jalapeno, chopped chicken, and chopped green chilis into a large slow cooker.
- Make bean puree: Using a blender or immersion blender, blend one can of white beans together with 1 cup of chicken stock until smooth and creamy.
- Add remaining ingredients: Pour the bean puree, remaining beans, chicken stock, cumin, garlic powder, salt, and pepper into the slow cooker. Stir gently to combine all ingredients well.
- Cook chili: Set the slow cooker to high and cook for 3 to 4 hours (or on low for 6 to 8 hours) until the chicken is cooked through and flavors meld together.
- Add kale: About 30 minutes before serving, stir in the chopped kale and allow it to cook until tender and bright green.
- Serve: Ladle the chili into bowls and top with optional toppings such as avocado slices, lime wedges, Greek yogurt or sour cream, shredded cheese, and pico de gallo.
- Store leftovers: Transfer leftovers to an airtight container. Store in the refrigerator for up to 48 hours or freeze for up to 3 months.
Notes
- You can adjust the spiciness by adding more or less jalapeno and green chilis according to your taste.
- Using low-sodium chicken stock helps control the salt level in this dish.
- For a thicker chili, blend more beans or reduce the amount of chicken stock used.
- You can substitute kale with spinach if preferred, but add it closer to the cooking end to avoid overcooking.
- Leftover chili can be reheated on the stovetop or in the microwave.
Keywords: white bean chili, chicken chili, kale chili, slow cooker chili, healthy chili, bean soup, slow cooker recipe
Find it online: https://mjrecipe.com/chicken-and-kale-white-bean-chili-recipe/