Description
This hearty Chicken and Kale White Bean Chili is a comforting slow-cooker recipe perfect for a nutritious and flavorful meal. Featuring tender chicken, creamy white beans, and fresh kale, it’s packed with protein and fiber, seasoned with cumin and garlic, and topped with vibrant avocado, lime, and cheese for an added burst of flavor.
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.
- 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.
- Add Remaining Ingredients: Pour the bean puree, along with the remaining drained beans, chicken stock, cumin, garlic powder, salt, and pepper into the slow cooker with the other ingredients. Stir gently to combine.
- 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 cooked through and flavors meld.
- Add Kale: About 30 minutes before serving, stir in the chopped kale. Allow it to cook until tender and vibrant green.
- Serve: Serve the chili hot with your choice of optional toppings like avocado slices, lime wedges, Greek yogurt or sour cream, shredded cheese, and pico de gallo.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 48 hours or freeze for up to 3 months.
Notes
- Remove seeds and membranes from jalapeno to reduce heat if preferred.
- Use low-sodium chicken stock to better control the saltiness of the chili.
- Blend one can of beans with chicken stock to add creaminess without using cream.
- Add kale near the end to keep it fresh and tender.
- Customize toppings to your taste for extra flavor and texture.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- This chili improves in flavor if made ahead and reheated.
