Description
This hearty Chicken and Kale White Bean Chili is a flavorful slow cooker recipe perfect for a comforting meal. Packed with tender chicken, creamy white beans, nutritious kale, and a blend of spices, it’s a nutritious and satisfying dish. Topped with avocado, lime, Greek yogurt, cheese, and pico de gallo, this chili offers a perfect balance of textures and flavors, ideal for family dinners or meal prep.
Ingredients
Scale
Chili Base 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
- 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
- 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 the seeds and membranes from the jalapeno to reduce heat if desired.
- Use low-sodium chicken stock to control the saltiness of the dish.
- Adding kale late in the cooking process helps it stay vibrant and tender.
- Optional toppings add creaminess and freshness to the chili.
- Leftovers can be reheated gently on the stovetop or in the microwave.
