Dairy Free White Chicken Chili (Print-Friendly Format)
Hearty dairy free chili made with chicken, beans, and bright veggies in a flavorful, creamy broth.
# Required Ingredients:
→ Chili Base
01 -
1 tablespoon olive oil
02 -
1 large onion, finely chopped
03 -
4 cloves garlic, minced
04 -
1 medium green bell pepper, chopped
05 -
2 medium jalapenos, seeded and minced
06 -
1 cup fresh or frozen corn kernels
07 -
2 cans (425 g each) cannellini or great northern beans, drained and rinsed, divided use
08 -
600 ml low-sodium chicken broth
09 -
2 teaspoons ground cumin
10 -
2 teaspoons smoked paprika
11 -
1.5 teaspoons chili powder
12 -
0.5 teaspoon dried oregano
13 -
1 teaspoon fine sea salt
14 -
0.5 teaspoon black pepper
15 -
680 g boneless skinless chicken breasts or thighs
16 -
180 ml canned light coconut milk, well shaken or stirred, divided use
17 -
Juice of 0.5 lime
→ Optional Thickening
18 -
1 tablespoon cornstarch
19 -
2 tablespoons canned light coconut milk, well shaken or stirred
→ Toppings (optional)
20 -
Chopped fresh cilantro
21 -
Sliced or diced avocado
22 -
Dairy free sour cream
23 -
Dairy free shredded cheese
24 -
Tortilla chips or strips
# How to Make It:
01 -
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and cook for 2 to 3 minutes, until softened. Stir in garlic and cook for 30 seconds until fragrant.
02 -
Add green bell pepper and jalapenos to the pot. Continue to cook for about 5 minutes, until the vegetables are tender.
03 -
Stir in corn kernels, one can of beans, chicken broth, cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Bring to a gentle boil. Submerge chicken breasts or thighs in the mixture.
04 -
Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until chicken is fully cooked and internal temperature reaches 74°C. Remove chicken from pot and let rest for 5 minutes. Shred chicken with two forks.
05 -
Meanwhile, mash the remaining can of beans with a potato masher or fork. Add mashed beans, shredded chicken, 120 ml coconut milk, and lime juice to the pot. Return heat to medium and cook for 10 minutes, allowing flavors to blend.
06 -
If a thicker consistency is desired, whisk together cornstarch and 2 tablespoons coconut milk. Stir mixture into the pot and simmer for an additional 5 minutes, until slightly thickened.
07 -
Taste and adjust salt and pepper as needed. Serve hot, garnished with your choice of toppings such as cilantro, avocado, dairy free sour cream, shredded cheese, or tortilla chips.
# Additional Information:
01 -
For best results, allow the finished chili to rest for several minutes before serving to enhance the flavor profile.
02 -
For a spicier dish, retain some jalapeno seeds or include an extra pepper.