Description
This Chicken and Kale White Bean Chili is a hearty, flavorful slow cooker recipe perfect for cozy meals. Tender chicken breasts, creamy white beans, and nutrient-packed kale combine with spices and green chilies to create a comforting chili rich in protein and fiber. Served with fresh toppings like avocado, lime, and Greek yogurt, it makes a satisfying dish that the whole family will love.
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
- Combine Ingredients in Slow Cooker: In a large slow cooker, add the diced onion, diced jalapeno (with seeds and membranes removed), chopped chicken breasts, and chopped green chilis to start building the flavor base.
- Prepare Bean Puree: Using a blender or immersion blender, blend 1 can of the white beans together with 1 cup of chicken stock until it forms a very smooth puree to add creaminess to the chili.
- Add Remaining Ingredients: Pour the bean puree, along with the remaining drained white beans, chicken stock, cumin, garlic powder, salt, and pepper into the slow cooker with the other ingredients. Stir gently to combine everything evenly.
- Cook the Chili: Set the slow cooker to high and cook for 3-4 hours or on low for 6-8 hours until the chicken is fully cooked and the flavors meld beautifully for a rich chili.
- Add Kale: About 30 minutes before serving, stir in the chopped kale. Allow it to cook in the chili until tender and vibrant green, adding a healthy boost to the dish.
- Serve the Chili: Serve hot 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 texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 48 hours, or freeze for up to 3 months to enjoy later.
Notes
- Remove seeds and membranes from jalapeno to reduce heat if desired.
- Use low-sodium chicken stock to control salt levels.
- Blend one can of white beans with chicken stock to add creaminess without cream.
- Add kale towards the end to preserve its texture and color.
- Customize toppings to your liking to enhance flavors and add variety.
- Leftovers freeze well—thaw overnight in the fridge before reheating.
