This creamy dairy-free White Chicken Chili is a flavorful & cozy meal for colder months and a lighter alternative to traditional chili recipes! The secret is to add blended white beans at the end to make it extra creamy. Such an easy meal for busy weeknights. 😊
As a dietitian, I'm a major fan of snuggling up with a big bowl of chili, and I've created several chili recipes over the years from a turkey sweet potato chili to a vegetarian pumpkin chili.
But as a Texan, this creamy white chicken chili is my go-to! It's made with nutrient-rich real food ingredients like sweet corn, tender chicken, and white beans. And everything comes together in a crockpot to make it too easy to pass up. I love to meal prep this chili on a Sunday and enjoy it the next day because....let's be real, chili leftovers are even better after the flavors soak!
I hope you give this recipe a try next time you're in the mood for a cozy dinner. 😊
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Key Ingredient Notes and Substitutions
This dairy free white bean chicken chili recipe is made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
- Chicken - unlike classic chili, white chicken chili is made with shredded chicken as a protein source. This recipe is written using boneless, skinless chicken breast, but you can use skinless chicken thighs if you prefer. I also provided instructions below for using rotisserie chicken.
- White Beans - you'll puree half of the beans to make this chili creamy without needing to add heavy cream or cream cheese which is found in other White Chicken Chili recipes and is high in saturated fats and calories. This recipe uses 2 cans of white beans and you can choose your favorites! I use great northern beans and cannellini beans. If you like a heartier chili, use cannellini beans or kidney beans. Pinto beans or great northern beans will result in a softer texture.
- Vegetables - yellow onion, fresh garlic, sweet corn kernels, a green pepper, and a can of mild green chiles are the veggies in this recipe.
- Chicken Broth - use low sodium broth for this recipe to make it easier to control the saltiness.
- Blend of Spices - this recipe calls for a mix of cumin, paprika, coriander, and cayenne pepper. You can replace the coriander with oregano and add some chili powder if you want a bit more spice.
- Kosher Salt & Black Pepper - to tie all the flavors together.
- Fresh Cilantro - added at the end for more color and flavor. If you are one of those people who hates cilantro or serving it to someone who does, feel free to skip it or add fresh parsley instead.
- Lime Juice - a squeeze of lime juice is a game changer and brightens this chili up at the end for the perfect final touch.
- Favorite toppings - serve with your favorite chili toppings! I love it with avocado, green onion, extra lime wedges, and tortilla chips or tortilla strips. If you can tolerate dairy, add a dollop of Greek yogurt or sour cream. If you like spice, add jalapeño slices and salsa verde.
How to Make Dairy-Free White Chicken Chili
Below are the instructions for how to make this easy recipe with visuals that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1 - On a cutting board, dice your green pepper and onion and mince the garlic. Add the chicken to the bottom of the slow cooker. Then add onion, garlic, green bell peppers, green chiles, seasonings, and 2 cups of chicken broth to your slow cooker. Cook on high for 4 hours on low for 7-8 hours.
- Step 2 - In the last 30 minutes of cooking, drain and rinse your beans and corn. In a blender or food processor, puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, other can of beans, and corn to the slow cooker.
- Step 3 - When it's done cooking, remove the chicken from the slow cooker, shred it with two forks or a hand mixer. Add the chicken back to the pot.
- Step 4 - Add the cilantro and fresh lime juice. Give it one last good stir! If you want a thinner chili, add another half cup of chicken broth.
Hint: If using rotisserie or precooked chicken, add it with the corn and beans.
Alternative Cooking Method for White Chicken Chili on the Stovetop
If you want to make this chili on the stovetop, heat a Dutch oven or other heavy-bottomed large pot on medium heat and add extra virgin olive oil or avocado oil. Once heated, add the onion and green pepper to the pot. Cook until the onions are translucent, about 2-3 minutes. Add the garlic and spices until fragrant, about 30 seconds. Puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, chicken breasts, chicken broth, and green chiles to the pot. Bring it to a boil and then lower heat to medium-low, and let simmer for 15-20 minutes. Once the chicken is cooked, remove it from the pot, shred it, and add it back to the pot. Then add the remaining beans and the corn. Let it simmer for another 5-10 minutes. Turn off the heat and add the cilantro and fresh lime juice.
Dietitian Tip
If you're looking for an easy way to add creaminess to soups and chilis without adding heavy cream, use pureed beans! Beans and legumes are high in fiber for a healthy gut and contain plant protein. They also contain B vitamins that have been shown to support brain health. Plus, they add great flavor and texture to recipes like this Slow Cooker White Chicken Chili!
Video of How to Make Dairy Free White Chicken Chili
Here's a video of how to make this recipe that I hope is helpful!
Variations
The best part of making a batch of this healthy chili is that you can customize it according to your taste! Below are some ideas.
- Spicy - this chili has a mild kick to it. If you like it spicy, add more cayenne pepper or chili powder. Use hot green chiles instead of mild to add more of a kick to this chili!
- Deluxe - if you want to make this chili heartier, add an extra can of beans, zucchini, and yellow bell pepper.
- Creamy - if you're looking for a creamier texture for this dairy-free white chicken chili, add cashew cream or a half a can of coconut milk.
- Kid-Friendly - this white chicken chili is great for the whole family, but it does have a little bit of a kick to it. You can easily make it more mild by omitting the cayenne pepper.
Storage for Dairy Free White Chicken Chili
- Refrigerator - store cooled leftover white chicken chili in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in a freezer-safe container or freezer-safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
Expert Tips
- If the chili is too thick, add up to one more cup of chicken broth.
- If you have a couple of extra minutes, enhance the flavor of the onions and green peppers by sautéing them in a pan first.
- To thicken this chili, add cornstarch or coconut milk. If you tolerate dairy, you can use Greek yogurt to thicken it.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains high-quality lean protein, dietary fiber for a healthy gut, B vitamins to support brain health, and antioxidants for overall health.
Unlike traditional chili that has a tomato base and is often made with dark beans and ground meat, white chicken chili typically has white beans and a chicken broth base.
Yes, this is a gluten-free recipe!
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Perfect for Pairing
These are my favorite dishes to serve with Dairy Free White Chicken Chili
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Slow Cooker White Chicken Chili, Creamy, Dairy Free
Equipment
Ingredients
- 1.5 lbs boneless, skinless, chicken breasts or skinless chicken thighs (680g)
- 1 small yellow onion, diced or ½ a large onion
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can mild diced green chiles, 4 oz
- 2-3 cups low sodium chicken broth, divided
- 2 cans white beans (I use 1 can cannellini and 1 can Great Northern)
- 1 cup corn
- ½ cup fresh cilantro, chopped
- 1 lime, juice of
Seasonings
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Dice green pepper and onion and mince the garlic. Add the chicken to the bottom of the slow cooker. Then add onion, garlic, green bell pepper, green chiles, seasonings, and 2 cups of chicken broth to your slow cooker. Cook for 4 hours on high or 7 hours on low.
- In the last 30 minutes of cooking, shred the chicken. Drain and rinse your beans and corn. In a blender or food processor, puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, other can of beans, and corn to the slow cooker. I puree a can of Great Northern Beans and use Cannellini beans for the other.
- When it's done cooking, add the cilantro and fresh lime juice. Give it one last good stir! If you want a thinner chili, add another half cup of chicken broth.
- Hint: If using rotisserie or precooked chicken, add it with the corn and beans.
- Alternative Cooking Method- Stovetop: If you want to make this on the stovetop, heat a Dutch oven or other heavy-bottomed large pot on medium heat and add extra virgin olive oil or avocado oil. Once heated, add the onion and green pepper to the pot. Cook until the onions are translucent, about 2-3 minutes. Add the garlic and spices until fragrant, about 30 seconds. Puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, chicken breasts, chicken broth, and green chiles to the pot. Bring it to a boil and then lower heat to medium-low, and let simmer for 15-20 minutes. Once the chicken is cooked, remove it from the pot, shred it, and add it back to the pot. Then add the remaining beans and the corn. Let it simmer for another 5-10 minutes. Turn off the heat and add the cilantro and fresh lime juice.
Video
Notes
- If the chili is too thick, add another cup of chicken broth.
- If you have a couple of extra minutes, enhance the flavor of the onions and green peppers by sauteing them in a pan first.
- To thicken this chili, add cornstarch or coconut milk. If you tolerate dairy, you can use Greek yogurt to thicken it.
- Refrigerator - store cooled leftover white chicken chili in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in a freezer-safe container or freezer-safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
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