Description
This Dairy Free White Chicken Chili is a comforting and flavorful slow-cooked meal made with tender chicken, creamy coconut milk, white beans, and a medley of vegetables and spices. It’s perfect for those looking for a dairy-free, hearty chili that warms you up while keeping it nutritious and delicious.
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 cups diced small yellow potatoes
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- ½ small jalapeño, seeded and diced
- 1 (4 oz) can diced green chilis (optional for extra heat)
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 3 cups chicken bone broth
- 1 (15 oz) can full-fat coconut milk
- 1 (14-ounce) can white beans, drained and rinsed
Toppings (Optional)
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro
- Chopped green onion
- Thinly sliced jalapeño
- Sliced avocado
- Tortilla chips
Instructions
- Combine Vegetables and Chicken: Add the chicken, diced yellow potatoes, onion, bell pepper, diced jalapeño, and optional diced green chilis to the bottom of your slow cooker.
- Season the Mixture: Sprinkle in the minced garlic, ground cumin, chili powder, dried oregano, fine sea salt, and ground black pepper. Pour the chicken bone broth evenly over all the ingredients in the slow cooker, then stir gently to combine.
- Slow Cook: Place the lid on the slow cooker and cook on LOW for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the Chicken: Remove the lid and shred the chicken with two forks directly in the slow cooker. Alternatively, take out the chicken with tongs, shred it on a cutting board, then return it to the slow cooker.
- Add Coconut Milk and Beans: Stir in the full-fat coconut milk and the rinsed white beans. Switch the slow cooker to HIGH and cook for an additional 25 minutes until the chili is thoroughly heated through.
- Serve: Stir in fresh lime juice if desired. Serve the chili warm topped with chopped cilantro, green onion, sliced jalapeño, avocado, and tortilla chips as preferred.
Notes
- Using bone broth adds extra depth and nutrition to the chili.
- You can adjust the heat by adding or omitting the diced green chilis and jalapeño pepper.
- For a thicker chili, reduce the cooking liquid slightly by cooking uncovered for the last 10-15 minutes.
- This chili can also be made with chicken thighs for extra moisture and flavor.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
