If you’re craving something hearty, healthy, and downright comforting, I’ve got you covered with this **Chicken and Kale White Bean Chili Recipe**. I’ve been making this one for years, and honestly, it’s become a staple in my kitchen. Rich with tender chicken, creamy white beans, and the perfect punch of kale, this chili warms the soul without weighing you down — plus, it’s easy enough for a weeknight but impressive enough for guests. Stick around because I’m about to share all my best tips and why this recipe is absolutely fan-freaking-tastic.
Why You’ll Love This Recipe
- Healthy Comfort Food: Packed with lean chicken, nutrient-rich kale, and fiber-filled white beans, it’s guilt-free and satisfying.
- Slow Cooker Magic: Just toss everything in and walk away — perfect for busy days or lazy weekends.
- Customizable Flavor: Add your favorite toppings or swap spices to make it uniquely yours every time.
- Family Favorite: My crew begs for this chili all winter long, and I bet your family will go crazy for it, too.
Ingredients You’ll Need
Each ingredient plays a part in balancing flavors and textures — from the mild sweetness of onion to the subtle kick of jalapeno, plus the creamy beans that give the chili body. I always recommend fresh kale for that nice green crunch, but you can adjust based on what you have, and don’t skip the green chilis for a gentle zing.
- Yellow onion: Diced for that natural sweetness and aroma that builds the chili’s base.
- Jalapeno: Seeds removed if you want less heat; diced finely to spread the spicy goodness around.
- Chicken breasts: Boneless, skinless, chopped into bite-size pieces — lean and tender once cooked.
- Chopped green chilis: Adds a mild smoky heat and tangy complexity, not to be missed.
- White beans: A mix of creamy and fiber-packed beans, rinsed well to keep the chili bright.
- Chicken stock: Low-sodium keeps the salt in your control and enriches the broth.
- Cumin: Earthy warmth that’s a chili’s best friend.
- Garlic powder: For that garlicky depth without added prep work.
- Kale: Chopped fresh for vibrant color, nutrition, and texture.
- Salt and pepper: To taste — essential finishing touches.
- Optional toppings: Avocado, lime wedges, tangy Greek yogurt or sour cream, shredded cheese, pico de gallo — feel free to get creative!
Variations
I love making this Chicken and Kale White Bean Chili Recipe in different ways depending on what I have in the fridge or the season. It’s super forgiving, so you should feel free to tweak it — I promise it still turns out amazing.
- Spicy Kick: When I want it hotter, I keep the jalapeno seeds and add a pinch of cayenne — this one’s great if you like some heat!
- Vegetarian swap: I once tried it with diced sweet potatoes instead of chicken, and it still satisfied big cravings.
- Slow Cooker or Stovetop: You can cook it on the stove in about 40 minutes by sautéing first — handy when you forget to start the slow cooker early.
- Greens swap: If kale isn’t your thing, spinach or Swiss chard also work beautifully, just add them near the end like the kale.
How to Make Chicken and Kale White Bean Chili Recipe
Step 1: Start with Your Base Ingredients in the Slow Cooker
Grab your slow cooker and toss in the diced onion, jalapeno (with the seeds and membranes removed to control the heat), chopped chicken breasts, and the can of chopped green chilis. I like to give it a gentle stir to combine everything. This builds a solid foundation for your chili flavors to marry beautifully over the next few hours.
Step 2: Puree One Can of Beans with Chicken Stock
This is a neat trick I discovered that gives this chili that creamy, luscious texture without adding cream or dairy. Blend one full can of white beans with about a cup of chicken stock until it’s silky smooth — no chunky bits here! I use my immersion blender right in a pitcher for less mess, but a regular blender works great too.
Step 3: Add the Puree, Remaining Beans, Stock, and Spices
Pour that velvety bean puree right into your slow cooker, then add the remaining two cans of white beans (drained and rinsed), the rest of the chicken stock, cumin, garlic powder, and a pinch of salt and pepper. Stir it all together, and get ready for the slow cooker to work its magic.
Step 4: Cook Low and Slow
Set your slow cooker on high for about 3–4 hours, or low for 6–8 hours if you’ve got the time. The chicken comes out juicy and tender every single time, and all the flavors meld perfectly. The aroma filling your kitchen during this stage is simply irresistible.
Step 5: Add the Kale Towards the End
About 30 minutes before you’re ready to eat, stir in the chopped kale. I found that adding it too early makes it limp and dulls its vibrant color, so this timing keeps it fresh, bright, and just the right amount of tender.
Step 6: Serve Up and Enjoy!
Ladle your warm chili into bowls and get creative with those optional toppings. My personal faves? A squeeze of lime juice, a dollop of Greek yogurt, and some diced avocado for creamy freshness. Don’t forget fresh cilantro or shredded cheese if you want that extra layer of yum.
Pro Tips for Making Chicken and Kale White Bean Chili Recipe
- Don’t Skip the Puree: Blending one can of beans adds a luxurious creaminess without heaviness — it’s my secret for the perfect chili texture.
- Prep Ahead: Chop your onion and kale the night before to save time; I do this when life is crazy busy.
- Adjust Heat Gradually: Start with removing jalapeno seeds — you can always add a pinch of cayenne later if you want more kick.
- Kale Timing Matters: Add kale at the end to keep its vibrant green color and fresh texture, avoiding the dreaded soggy greens.
How to Serve Chicken and Kale White Bean Chili Recipe
Garnishes
I’m a big fan of simple fresh toppings that add brightness and creaminess to balance the chili. Avocado slices and a squeeze of lime juice are must-haves for me. Greek yogurt or a dollop of sour cream cools the spice perfectly, and shredded cheddar or Monterey Jack brings that melty, cheesy goodness my family devours. Fresh pico de gallo or chopped cilantro can brighten each bite, making the bowl feel fresh and lively.
Side Dishes
This chili holds its own beautifully, but pairing it with warm cornbread or crusty bread takes the meal to the next level. Sometimes, we serve it alongside a simple green salad dressed with lemon vinaigrette for a lighter touch. If you want to go hearty, roasted sweet potatoes complement the bean and chicken flavors wonderfully.
Creative Ways to Present
For special occasions, I’ve spooned this chili into mini bread bowls — everyone loves the edible container! You can also serve it in individual ramekins topped with a swirl of sour cream and a sprinkle of fresh herbs for an elegant twist. If you’re taking it to a potluck, bring along a toppings bar so guests can customize their bowls just how they like.
Make Ahead and Storage
Storing Leftovers
I store my leftovers in airtight containers and they keep beautifully in the fridge for 2 days. I usually let the chili cool completely before refrigerating to prevent condensation that can make it watery. It reheats wonderfully while still retaining flavors — sometimes better the next day when all the tastes have had time to meld even more.
Freezing
Freezing this chili is a lifesaver on busy weeks. I portion it into freezer-safe containers or heavy-duty bags and it freezes well for up to 3 months. When I’m ready to enjoy it, I thaw overnight in the fridge or reheat from frozen on low heat — just stir occasionally to keep it even. Kale might get a little softer after freezing, but I don’t mind at all.
Reheating
I usually reheat leftovers gently on the stove over medium-low heat, stirring occasionally — this helps prevent scorching and keeps the chicken tender. If the chili seems too thick, add a splash of chicken stock or water to loosen it right up. Microwave reheating works too; just cover and heat in short bursts, stirring in between.
FAQs
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Can I make this Chicken and Kale White Bean Chili Recipe in a regular pot on the stove?
Absolutely! Just sauté the onions and jalapeno in olive oil first until they’re translucent, add the chicken and brown it briefly, then stir in the bean puree, remaining beans, stock, green chilis, and spices. Let it simmer on medium heat for about 20-30 minutes until the chicken is cooked through, then toss in the kale for the last 10 minutes. Easy and just as delicious.
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Can I use canned kale or frozen greens instead of fresh kale?
I recommend fresh kale for the best texture and flavor. Frozen greens work in a pinch but may become softer and less vibrant when cooked. Canned kale typically has a different taste and texture, so I would only use it if that’s your only option, adding it carefully near the end to avoid overcooking.
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How spicy is this chili?
It’s mildly spicy with the jalapeno and green chilis, but removing the jalapeno seeds tames the heat significantly. You control the spice – add cayenne or keep the seeds for a kick, or omit the jalapeno altogether for a milder version. The creamy beans balance out any heat nicely.
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Can I substitute other beans for the white beans?
White beans work best for their mild flavor and creamy texture, but if you want to experiment, cannellini or great northern beans are great substitutes. Kidney or black beans will change the flavor and color significantly, so I’d suggest sticking with white beans for this chili’s classic taste.
Final Thoughts
I absolutely love how this Chicken and Kale White Bean Chili Recipe turns out every single time. It’s comforting but fresh, easy but impressive, and filling but nourishing — what more could you want? When I first tried doubling this recipe, I was thrilled at how well it stored for lunches and busy days. Seriously, you’re going to want to keep this one in your regular rotation like me. So go ahead, give it a whirl, and let it become your go-to chili too — you won’t regret it!
Print
Chicken and Kale White Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Chicken & Kale White Bean Chili combines tender chicken breast, nutritious kale, and creamy white beans in a flavorful slow-cooked broth seasoned with cumin, garlic, and green chilis. Perfect as a warming, healthy meal, it can be customized with toppings like avocado, lime, Greek yogurt, or shredded cheese for a satisfying bowl any time of year.
Ingredients
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
- You can substitute water for chicken broth, but you may need to adjust seasonings as broth provides more flavor.
- To prepare on the stovetop: sauté onion and jalapeno in 1 tablespoon olive oil over medium-high heat in a large pot or Dutch oven until translucent (4-5 minutes). Brown the chicken for 3-5 minutes. Add the bean puree, remaining beans, chicken stock, green chilis, and spices. Simmer over medium heat for 20-30 minutes until chicken is cooked through. Add kale and cook for another 10 minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
