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    Home » Recipes » Recipes

    Chicken & Kale White Bean Chili

    Author: Lindsey Janeiro, RDN Published: Jan 4, 2018 · Updated: Dec 3, 2021 · 14 Comments

    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 

    It seems like much of the United States is basically frozen right now. I mean heck - it even snowed in Florida yesterday!!

    While it didn't snow here in Sarasota, it's definitely been chilly - which means it's the perfect time for chili. 😉 (omg I know, I can't handle my own food puns either)

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 

    This recipe for Chicken & Kale White Bean Chili is one that my family has enjoyed a few times now. The first time I made it, I had it cooking all afternoon in a slow cooker. The chili looked really good, and it smelled really good, so I had high hopes. But even with expectations set high, my husband and I both took a bite and just said, "WHOA". Expectations = surpassed.

    We've since enjoyed this Chicken & Kale White Bean Chili a few times. It's excellent both on the slow cooker and on the stove top (I have the stove top directions under the recipe notes below). We've also frozen leftovers which make an easy weeknight dinner when thawed and reheated (and they still taste great!).

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 

    And of course, I have to keep all my food allergy and sensitivity friends in mind! Here are some notes:

    • This Chicken & Kale White Bean Chili is naturally gluten-free and dairy-free. The broth gets a thicker and slightly creamier consistency by adding pureed beans to the broth.
    • For beans you could easily use a navy bean, great Northern bean, or cannellini bean. If you tolerate other types of beans better, you could also easily substitute pinto beans, and possibly garbanzo beans (or use a mixture of different types).
    • I used chicken breast, but you could easily substitute chicken thighs, or even other proteins if preferred, like turkey breast or lean pork.
    • You could also use any other type of green (like spinach, swiss chard, collard greens) instead of kale, based on what your body tolerates and what you have available to use.

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 

    For the toppings, you don't have to use anything and you can eat it as is. But, I know I have some friends who are all about the toppings on chili, so here are some of my favorite topping ideas:

    • avocado! creamy, delicious, and pairs perfectly with the flavors in the Chicken & Kale White Bean Chili
    • lime juice - I am obsessed with squeezing a wedge of lime over my bowl of chicken & kale white bean chili for a burst of zesty flavor that tastes awesome with the garlic and cumin in the chili
    • a dollop of plain Greek yogurt or sour cream
    • a sprinkle of shredded cheese (a sharp white cheddar or parmesan would be delicious!)

    But of course, do what works for you! I can't wait to hear how you guys love this chili. I truly hope you love it as much as we do! Be sure to share your thoughts with the NTF community on Facebook, or post a photo to Instagram and tag @nutritiontofit and use the hashtag #nutritiontofit. Be well!

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 
    Print Recipe
    4.89 from 9 votes

    Chicken & Kale White Bean Chili

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free. 
    free from: gluten, dairy, soy, egg, fish, shellfish, peanuts, tree nuts
    Prep Time20 mins
    Cook Time4 hrs
    Total Time4 hrs 20 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 255kcal
    Author: Lindsey Janeiro, RDN, CLT

    Ingredients

    • 1 yellow onion diced
    • 1 jalapeno seeds and membranes removed and diced
    • 1.5 lbs chicken breasts boneless, skinless; chopped into one-inch pieces
    • 4 oz chopped green chilis 1 small can
    • 3 cans white beans drained and rinsed
    • 3 cups chicken stock low-sodium
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 2 cups kale chopped
    • salt and pepper to taste
    • optional toppings: avocado, lime, greek yogurt or sour cream, shredded cheese, pico, etc.
    US Customary - Metric

    Instructions

    • In a large slow cooker, combine onion, jalapeno, chicken, and chilis.
    • Using a blender or immersion blender, combine 1 can of beans with 1 c. chicken stock and blend until it's a very smooth puree.
    • Add bean puree and remaining beans, stock, and spices to the slow cooker.
    • Cook in slow cooker on high 3-4 hours or on low 6-8 hours.
    • About a half hour before eating, stir in chopped kale.
    • Serve immediately with desired toppings and enjoy.
    • Leftovers can be refrigerated up to 48 hours, or can be frozen in an airtight container up to 3 months.

    Notes

    Can substitute water for broth (may need to adjust seasonings as broth is more flavorful).
    To make on the stove top: over medium-high heat, saute onion and jalapeno in 1 tablespoon olive oil in a dutch oven or large stock pot for 4-5 minutes, or until translucent. Add chicken and brown, stirring occasionally, 3-5 minutes. Add bean puree, beans, stock, spices, and chilis. Cook over medium heat for 20-30 minutes, or until chicken is cooked through. Add chopped kale and cook another 10 minutes. Serve with desired toppings and enjoy.

    Nutrition

    Calories: 255kcal | Carbohydrates: 27g | Protein: 29g | Fat: 3g | Cholesterol: 54mg | Sodium: 190mg | Potassium: 987mg | Fiber: 6g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 15.3mg | Calcium: 111mg | Iron: 4.4mg

    This Chicken & Kale White Bean Chili is packed with delicious flavor, family-friendly, and naturally gluten- and dairy-free.

     

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    Reader Interactions

    Comments

    1. Tawnie Kroll says

      October 02, 2018 at 2:43 pm

      I made this from my brother & sis in law the other night and the LOVED it! Anything slow cooker is always a winning recipe - thank you!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 02, 2018 at 4:22 pm

        Love it! Slow cookers FTW, thanks Tawnie!

        Reply
    2. Meme says

      October 02, 2018 at 8:09 pm

      This is the perfect fall chili! I love the combination of chicken, kale, and white beans; you get the protein, micro nutrients and complex carbs all in one meal!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 02, 2018 at 10:05 pm

        Yay! So glad you like it, thanks Meme!

        Reply
    3. Emily says

      October 07, 2018 at 1:16 pm

      Expectations surpassed was right, this Chili is so good!! I had so much kale still left in my garden, so this was perfect. Thank you!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 16, 2018 at 10:46 pm

        Oh perfect, glad you could use up some of your garden kale! How neat!

        Reply
    4. Liz says

      October 07, 2018 at 5:19 pm

      I love this so much! I'm usually not a big fan of kale but my oh my, this was delicious!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 16, 2018 at 10:45 pm

        Definitely doesn't feel like cliche kale in this recipe!

        Reply
    5. Natalie Rizzo MS RD says

      October 07, 2018 at 8:30 pm

      Looks amazing. I love a comfy soup!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 16, 2018 at 10:44 pm

        Such a comfy soup, thanks!

        Reply
    6. Lorie says

      October 07, 2018 at 9:43 pm

      Don’t plan on having leftovers, that’s all I can say!!!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 16, 2018 at 10:44 pm

        haha such a great compliment!

        Reply
    7. Scott says

      October 29, 2018 at 11:51 am

      Lindsay. I am curious of what a single serving size is for the nutuional info you provided. It says 0g serving size but we are sure this is an error as you would not eat None of this delicious recipe!!!

      We keep a daily food dairy using an online app and quantity is one of the items. We assumed it was 1 cup but maybe it is 12 oz?? Thanks for helping us “fall” into this great fall chili!!!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        October 30, 2018 at 10:02 pm

        Hi Scott, great question! I'm going to need to explore why it says 0g serving size and how to fix that, because as you know, that's incorrect! The recipe nutritional information is calculated based on 8 serving sizes. I'll have to check next time I make this recipe but I believe this was about 10-12 oz per serving. Hope that helps, and thanks again!

        Reply

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