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Slow Cooker White Bean and Kale Chili

ChiliNathan Congleton/TODAY


  • 2 cups finely chopped onions
  • 4 cloves garlic, finely diced
  • 3 cups vegetable broth
  • Two 4-ounce cans chopped green chilies
  • 3 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • Six 14-ounce cans Great Northern beans, drained
  • 1 medium sweet potato, diced into 1/2-to-1/4-inch cubes
  • 4 cups kale, washed, stemmed
  • 1 cup fresh cilantro
  • 3 avocados, peeled and sliced
  • 1 cup shredded Monterey Jack cheese
  • Salsa verde
  • Corn tortilla chips


In a 5-or-6-quart slow cooker, add the ingredients through the sweet potatoes. Set the timer for four hours on low or two hours on high. Once done, add the kale and stir well. Allow the kale to sit and soften/wilt in the slow cooker for 15 minutes. Ladle the chili into bowls and let the guest/ family garnish with the avocados, salsa verde, cheese, cilantro and corn chips.