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
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 Tbsp 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.