Whole30 White Bean Chicken Chili
Experience a comforting bowl of Whole30 White Bean Chicken Chili made without the beans but full of all the creamy, hearty goodness you crave! This dairy-free and gluten-free recipe replaces traditional beans with blended cauliflower and coconut milk for a velvety texture, perfectly complementing tender shredded chicken and a savory blend of cumin, smoked paprika, and green chilies. Ready in just 50 minutes, this wholesome chili is bursting with vibrant flavors and a slight kick of spice, perfect for meal prep or a cozy dinner. Garnish with fresh cilantro and creamy avocado for a restaurant-quality finish. Whether you're following a Whole30 plan or just seeking a healthy, delicious meal, this chili is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 3 cups cauliflower florets
- 4 cups chicken broth (Whole30-compliant)
- 1 cup canned full-fat coconut milk
- 2 4-ounce cans green chilies, chopped (canned or fresh, Whole30-compliant)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
Simmer the chicken for 15-20 minutes or until fully cooked and easily shreddable.
While the chicken is cooking, steam or boil the cauliflower florets until fork-tender, about 8-10 minutes. Drain and set aside.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the steamed cauliflower to a blender along with the canned coconut milk. Blend until smooth and creamy.
Pour the cauliflower-coconut mixture into the pot and stir to combine.
Stir in the chopped green chilies, ground cumin, oregano, smoked paprika, sea salt, and black pepper. Let the chili simmer for another 10 minutes, stirring occasionally.
Remove from heat and stir in the lime juice.
Ladle the chili into bowls and garnish with fresh cilantro and avocado slices, if desired. Serve warm.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1233 mg | 26% | |
*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.
