Dairy-Free White Bean Chicken Chili
Warm up with a bowl of comforting Dairy-Free White Bean Chicken Chili, a hearty and flavorful twist on a classic recipe that’s perfect for health-conscious eaters. This creamy chili swaps traditional dairy for full-fat coconut milk, creating a luscious texture while remaining completely dairy-free. Featuring tender chicken, buttery great northern beans, and a kick of jalapeño and green chilies, this dish is seasoned with aromatic spices like cumin, smoked paprika, and oregano for a rich, savory flavor profile. Ready in under 45 minutes, it’s an ideal weeknight dinner or meal prep option. Garnished with fresh cilantro and a splash of lime juice, this chili pairs beautifully with tortilla chips or avocado slices for an irresistible meal that’s wholesome yet indulgent.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, finely chopped
- 3 cups cooked chicken breast, shredded or cubed
- 3 cups great northern beans (or cannellini beans), drained and rinsed
- 4 cups low-sodium chicken broth
- 2 4-ounce cans canned diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoons ground black pepper
- 1 cup coconut milk (full-fat, canned)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, and jalapeño to the pot, and sauté for 5-7 minutes or until the onion is translucent and fragrant.
Stir in the shredded chicken, great northern beans, chicken broth, and diced green chilies.
Add the ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes to allow the flavors to develop.
Stir in the coconut milk and lime juice, and let the chili cook for an additional 5 minutes to heat through and achieve a creamy consistency.
Taste and adjust seasonings with more salt, pepper, or lime juice if desired.
Serve the chili hot, garnished with freshly chopped cilantro. Optionally, you can serve it with tortilla chips or avocado slices.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
