Looking for a hearty and flavorful chili recipe that is not only delicious but also easy to make? Look no further than this Chicken and Kale White Bean Chili! Packed with protein, veggies, and spices, this chili is perfect for cozy nights in or meal prep for the week ahead.
Why You’ll Love This Recipe?
- Great flavors: The combination of tender chicken, creamy white beans, and hearty kale creates a delicious and satisfying meal.
- Quick prep time: With just a few simple ingredients and a slow cooker, you can have this chili cooking away in no time.
- Perfect for meal prep: This chili reheats beautifully, making it a great option for lunches or dinners throughout the week.
Ingredient Notes:
- Yellow onion and jalapeno add a savory and spicy kick to the chili.
- Boneless, skinless chicken breasts provide lean protein.
- Chopped green chilis and cumin add depth of flavor.
- White beans and low-sodium chicken stock create a creamy base.
- Garlic powder, salt, and pepper enhance the overall taste.
- Kale adds a nutritious boost to the chili.
- Optional toppings like avocado, lime, Greek yogurt, shredded cheese, and pico de gallo elevate the dish.
Step-by-Step Instructions:
- In a large slow cooker, combine diced onion, jalapeno, chopped chicken breasts, and green chilis.
- Blend a can of white beans with chicken stock to create a smooth puree and add it to the slow cooker.
- Stir in remaining white beans, chicken stock, cumin, garlic powder, salt, and pepper.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Add chopped kale to the chili about 30 minutes before serving.
- Serve hot with your favorite toppings.
Helpful Tips:
- For a thicker chili, blend more white beans into the puree.
- Adjust the spice level by adding more or less jalapeno.
- Swap chicken for turkey or tofu for a different protein option.
- Store leftovers in the fridge or freezer for future meals.
Expert Tips for the Best Results:
- Searing the chicken before adding it to the slow cooker can enhance its flavor.
- Adding a splash of lime juice before serving brightens the overall taste.
- Letting the chili sit for a few hours or overnight can deepen the flavors.
Serving Suggestions:
Pair this Chicken and Kale White Bean Chili with cornbread, rice, or a side salad for a complete meal. Serve with a cold beer or a glass of white wine for a refreshing accompaniment.
Storage and Reheating Tips:
To store, let the chili cool completely before transferring it to an airtight container. Reheat on the stove or in the microwave, adding a splash of chicken stock to loosen it up if needed.
Frequently Asked Questions:
- Can I use a different type of beans in this recipe?
Yes, feel free to swap white beans for kidney beans, black beans, or chickpeas. - How long will this chili last in the fridge?
Stored properly, this chili will keep in the refrigerator for up to 4 days. - Can I make this chili on the stovetop instead of in a slow cooker?
Yes, you can simmer the chili on the stovetop for about 1-2 hours until the chicken is cooked through and the flavors meld.
Conclusion:
Warm up your kitchen and your taste buds with this comforting Chicken and Kale White Bean Chili recipe. Whether you’re looking for an easy weeknight meal or a satisfying meal prep option, this chili has you covered. Give it a try and let us know how it turns out!
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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: Main-course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken and Kale White Bean Chili Recipe is a hearty and flavorful dish that combines tender chicken, white beans, and kale in a comforting chili. Topped with creamy avocado, tangy lime, and your favorite toppings, it’s a perfect meal for any occasion.
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
- Add Ingredients to Slow Cooker: Combine onion, jalapeno, chicken, green chilis in a slow cooker.
- Blend Beans: Puree 1 can of white beans with chicken stock.
- Mix Ingredients: Combine bean puree, remaining beans, chicken stock, cumin, garlic powder, salt, pepper in the slow cooker.
- Cook: Cook on high for 3-4 hours or low for 6-8 hours.
- Add Kale: Stir in kale, cook until tender.
- Serve: Top with optional toppings and enjoy!
Notes
- This chili can be easily customized by adding other vegetables like bell peppers or carrots.
- For a spicy kick, leave the jalapeno seeds and membranes in.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 60 mg