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
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
- 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
