White Bean Chicken Chili
This chicken chili is chock-full of fiber and veggies with enough leafy greens to make you ask yourself, "Is it even possible to fit more in this chili?". Not only is it nutritious, but it's also delicious--a win-win in my book!
Servings 6 people
Ingredients
- 1 tbsp vegetable oil
- 1 lb chicken breasts raw
- 4 cloves garlic minced
- 1 yellow onion diced
- 1 bunch kale ribs and leaves separated and chopped (about 6 cups)
- 3 tbsp all-purpose flour
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp fennel
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 4 cups chicken stock
- 1 can corn drained and rinsed
- 2 cans cannellini or other white beans drained and rinsed
- 1/4 tsp red pepper flakes
Garnish
- 4-6 small radishes thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup grated parmesan cheese
Instructions
- Heat vegetable oil in a stockpot over medium heat. Add chicken breasts and sear until cooked through, about 5 minutes per side. Once chicken breasts are cooked, place on a plate and set aside to cool.
- Add garlic to stockpot and saute until fragrant, about 30 seconds.
- Add onion and kale ribs and saute until onion is translucent, about 5-7 minutes.
- Add flour, chili powder, ground cumin, fennel, salt, dried oregano, and ground black pepper and stir to coat.
- Add chicken stock and corn and bring mixture to a simmer. Simmer, uncovered, for 30-45 minutes or until liquid is reduced by about half and chili has thickened, stirring frequently.
- While chili is simmering, shred chicken breasts with a fork.
- Add shredded chicken, white beans, kale leaves, and red pepper flakes and simmer for another 10 minutes, stirring frequently.
- Remove from heat, and serve garnished with sliced radish, fresh parsley, and grated parmesan cheese.
Video
Notes
- To save time you can purchase and use pre-chopped kale.
- ~1.5 cups of frozen corn can be used instead of the canned, if desired.
- Ground chicken, chicken thighs, or shredded rotisserie chicken can be used instead of chicken breasts, if desired.
- Swiss chard, collard greens, or other leafy greens can be used instead of kale, if desired.