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Italian White Chicken Chili with Kale, Garlic and Parmesan Rind

Italian white chicken chili simmers chicken thighs and cannellini beans with garlic, herbs, and a Parmesan rind for a savory, brothy base. Kale, lemon juice, and mashed beans add tender greens and a lightly thickened texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 6 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp dried rosemary crushed
  • 0.25 tsp red pepper flakes
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind 2-inch
  • 1.5 lb chicken thighs boneless, skinless
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 5 oz kale tough stems removed and leaves chopped
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the garlic, oregano, rosemary, red pepper flakes, salt and black pepper; cook for 30 seconds, stirring, until fragrant.
  4. Stir in the chicken broth, Parmesan rind, chicken thighs and cannellini beans.
  5. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a simmer.
  6. Simmer uncovered for 20–25 minutes, until the thickest chicken thigh reaches 165°F on an instant-read thermometer.
  7. Transfer the chicken to a plate.
  8. Remove and discard the Parmesan rind.
  9. Mash about 1 cup of the beans in the pot with a potato masher.
  10. Shred the chicken with two forks and return it to the pot.
  11. Stir in the kale and simmer for 5–7 minutes, until the kale is tender.
  12. Stir in the lemon juice and serve.

Notes

For a thicker chili, mash a little more of the beans before adding the kale. Refrigerate leftovers for 3–4 days; freezing is fine, though the kale may soften. For a dairy-free version, omit the Parmesan rind and verify the broth is dairy-free.