This hearty and delicious chicken and white bean chili is a cinch to prepare. Just toss all the ingredients into a slow cooker and let it simmer away!
Place everything except the kale into a slow cooker and cover with 7 cups of water. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Remove bay leaf.
Add the kale and let cook until it wilts, about 20 to 30 minutes.
Serve chili with lemon wedges and yogurt or sour cream, sprinkled with more chili powder if you like.