Description
This hearty Chicken and Kale White Bean Chili is a delicious, nutritious slow cooker meal featuring tender chicken breasts, creamy white beans, and fresh kale, infused with a blend of spices and complemented by optional toppings like avocado, lime, and Greek yogurt. Perfect for a comforting, wholesome dinner that comes together effortlessly.
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
Greens
- 2 cups kale, chopped
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 and Garnish: 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
- For a spicier chili, keep the jalapeno seeds in or add a pinch of cayenne pepper.
- If you prefer a thicker chili, reduce the amount of chicken stock used or blend more beans.
- Use low-sodium chicken stock to control the salt content.
- Kale can be substituted with spinach or collard greens as preferred.
- For a dairy-free option, omit sour cream and cheese or use plant-based alternatives.
