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.
Add the chicken, along with the salt, pepper, cumin and chili powder. Cook until the chicken is cooked through and no longer pink.
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.
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.
Add the chopped cilantro and stir to incorporate. Serve topped with sliced green onion. Enjoy!
