White Chicken Chili with Kale

Chili in the summer? Are you thinking I am crazy? Well read on…I promise you, I am not. Well…at least as far as this chili goes.

I love chili in the fall, but I have to say, I sort of crave it in the summer too. I was on a hunt for a lighter, more summer-like chili awhile back, and I came up with a variation of a recipe I saw in a magazine. It was hearty like a chili, but light and fresh as well.  Better yet, my kids really liked it, which I thought was sort of funny.

Funny because they usually will not eat kale, spinach or anything that seems green and leafy besides lettuce. Now, my kids are really not picky at all, but leafy greens do not make the “I will eat it” list for them. Funny enough, they gobbled down this chili as if they did not even notice any kale in there at all. I served this with a crusty bread and a fruit salad and the dinner was complete. Best yet? This recipe makes a lot, so there were some leftovers for lunch!

This is sure to be a summer, fall, winter and spring staple in your house too.

White Chicken Chili with Kale

2 tblsp olive oil
3/4 cup red onion, diced
4 garlic cloves, minced
2 lbs ground chicken
(If you cannot find it in the store, ground your own using chicken breast and a food processor)
1 1/2 tsp salt
2 tblsp ground cumin
1 tblsp fennel seeds
1 tblsp dried oregano
2 tsp chili powder
3 tblsp flour
1 15 oz can of cannellini beans, drained and rinsed
1lb kale, stems removed, leaves chopped in small pieces
2 cups frozen corn, thawed
4 cups chicken stock
salt and pepper to taste
cheddar cheese (optional)

Heat the oil in a dutch oven. Add ground chicken, onion and garlic and cook until chicken is cooked through and onion and garlic are translucent and fragrant. Add salt, cumin, fennel seeds, oregano, and chili powder. Stir until coated. Stir in the flour and cook for 1 minute. Add beans, kale, corn and chicken broth. Bring to a simmer, stirring well and scraping the bottom. Cook on low for 50 minutes until liquid has reduced and chili has thickened. Use salt and pepper if needed. Serve hot sprinkled with cheddar cheese.