Skinny Chicken Chili with Kale

You know what’s better than having comfort food? Having comfort food without feeling guilty afterwards. I may have directly proceeded this chili with a bowl of apple crisp, but I didn’t even feel bad about it because this chili is super figure-friendly! 

What also makes this chili super fantastic is that you don’t even need a slow cooker to cook it! The chili, itself, takes about 30 minutes to cook, but there is so much flavor that it tastes like it’s been cooking for hours! If you take a gander at the ingredient list, you will notice that there are both green chilies and jalapeños, but the heat of the chili is very mild. My kiddos have no problem downing a bowl of this yumminess. If you would like a little more heat to it, I’d recommend maybe adding another jalapeño and possibly leaving the seeds in as well.

This is how I made it 👇🏻

Start by adding 1 tbsp EVOO to a Dutch Oven over medium-high heat. Add the bell peppers, onion, jalapeño and garlic. Cook until the veggies begin to soften, about 2-3 minutes. 

Now add the chicken, along with the salt, pepper, chili powder and cumin. 

Cook until the chicken is cooked through and no longer pink, about 5 minutes.

Go ahead and add the chicken broth, heavy cream and green chilies. Bring to a boil. Then lower the heat to medium. Combine the cornstarch and the water and add it to the chili. Stir well. 

Add the kale and white kidney beans and heat at a medium simmer until the kale is wilted and the chili is thickened, about 20-25 minutes.

Add the fresh chopped cilantro and give it a good stir. Serve topped with sliced green onion. And voila! 

Print Recipe

Skinny Chicken Chili with Kale

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

Servings

Ingredients

• 2 Lbs Boneless, Skinless Chicken Breasts, cut into SMALL bite-sized pieces
• 1 Large White Onion, diced
• 2 Large Bell Peppers, assorted colors and diced
• 5 Garlic Cloves, minced
• 2 Cups Kale, roughly chopped I used curly kale
• 2 Jalapenos, de-seeded and diced
• 6 Cups Low-Sodium Chicken Broth
• 1/4 Cup Heavy Cream
• 2 14.5 Oz Cans White Kidney Beans rinsed
• 2 4 Oz Cans Fire Roasted Green Chilies
• 1 Tsp Chili Powder
• 2 Tsp Salt
• 1 Tsp Black Pepper
• 2 Tsp Ground Cumin
• 1/4 Cup Fresh Chopped Cilantro
• 3 Tbsp Cornstarch **Mixed with 3 tbsp water
• Sliced Fresh Green Onion, for garnish
• 1 Tbsp EVOO

Prep Time 10 Minutes Cook Time 25 Minutes Servings Servings Ingredients 2 Lbs Boneless, Skinless Chicken Breasts, cut into SMALL bite-sized pieces 1 Large White Onion, diced 2 Large Bell Peppers, assorted colors and diced 5 Garlic Cloves, minced 2 Cups Kale, roughly chopped I used curly kale 2 Jalapenos, de-seeded and diced 6 Cups Low-Sodium Chicken Broth 1/4 Cup Heavy Cream 2 14.5 Oz Cans White Kidney Beans rinsed 2 4 Oz Cans Fire Roasted Green Chilies 1 Tsp Chili Powder 2 Tsp Salt 1 Tsp Black Pepper 2 Tsp Ground Cumin 1/4 Cup Fresh Chopped Cilantro 3 Tbsp Cornstarch **Mixed with 3 tbsp water Sliced Fresh Green Onion, for garnish 1 Tbsp EVOO

Instructions

1. Add EVOO to a Dutch Oven over medium-high heat and then add the onions, bell peppers, jalapeños and garlic cloves. Cook until the veggies start to become soft, about 2-3 minutes.
2. Add the chicken, along with the salt, pepper, cumin and chili powder. Cook until the chicken is cooked through and no longer pink.
3. Add the chicken broth, heavy cream, green chilies, and bring to a boil. Combine the cornstarch with the water and add to the pot. Lower the heat to medium and stir until it begins to thicken.
4. Add the kale and the rinsed white kidney beans to the chili and cook at a medium simmer for about 20-25 minutes until the kale is wilted and the chili has thickened.
5. Add the chopped cilantro and stir to incorporate. Serve topped with sliced green onion. Enjoy!

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