Dairy Free White Chicken Chili

This rain season seems like it’s never going to end, so naturally I’ve been craving a healthy yet comforting bowl of my dairy free white chicken chili. This chili recipe can be put together quickly, it’s warm, it’s hearty, and best of all it’s delicious! Since this white bean chicken chili is dairy free, it is easy on your tummy and absolutely guilt free. I prefer to use my dutch oven when cooking my chili, but you can easily make this recipe in your slow cooker (more on that below)! Leftovers here are even better, I love making extra to have for lunch the next day!

I did the leg work and tried over a dozen different white chicken chili recipes. Some with or without dairy. Recipes with chicken breast, while others had chicken thigh. Some with great northern beans, others with cannellini beans, and others with navy beans. I even tried cilantro in the chili vs cilantro as a garnish only. Let me tell you, I’ve figured out the perfect blend of bean and chicken chili! Trust me, you’ll love it! 😉

What’s in this healthy dairy free white chicken chili?

• Chicken thigh – I like to recommend a range when possible because it’s so darn hard to find exactly 1.5 lbs or exactly 2 lbs of chicken. The beauty of this recipe is you don’t need an exact amount.
• Avocado oil – I like to use Avocado oil because it has a high burn temp. My favorite is Chosen Foods Avocado Oil.
• Onion – Yellow onion works best with this chili. I like to have my onions diced in chili, but if you prefer sliced, go for it! See options below for substitutions.
• Garlic – Fresh or pre-minced, the choice is yours!
• Spices – Chili powder, smoked paprika, cumin powder, oregano. All the spices I use in this chili are super easy to find. Typically I use Simply Organic or Thrive Market spices, both are phenomenal quality.
• Chicken bone broth – I like to keep things as simple as possible, so the 4 cups in this recipe is equivalent to one of the large containers, which means no leftover broth sitting in the back of the fridge going bad! Often I use chicken bone broth for the added nutrients, check out my post on the nutritional benefits of bone broth. That being said, using tried and true chicken broth is just fine too!
• Great Northern beans – I like to use 2 cans drained and rinsed, because it’s chili! Great northern beans are a mild white bean that are great for chili’s because they hold their shape and really absorb the flavors of the chili.
• Green bell peppers – Dice up them yummy peppers!
• Mild green chiles– Two 4 ounce cans – no need to drain or rinse. Just dump all that goodness in!
• Sweet corn – Drain and rinse! The sweet corn really adds variety to the chili, trust me!
• Coconut Milk – Be sure to opt for full fat, because we are looking to use up all that delicious coconut cream! See below for substitutions
• Lime, Cilantro, Jalapeno, Avocado – garnish, garnish, garnish!

Substituations

Coconut Milk

• Coconut cream would be a great alternative if you are looking for a bit more creaminess to your chili.
• Cashew cream would be another dairy free alternative, however you would have the added step of making your own, if you want the full creaminess.
• Half and half (or heavy cream) + cream cheese is another option if you don’t want your chili dairy free.
  • 1/4 cup of half and half and about 4 ounces of softened cream cheese. You’ll first want to mix in about 1/2 cup of your chili with softened cream cheese before adding it to the chili. This will ensure the dairy blends in smoothly with your chili. Add dairy in the same place you would add coconut milk (step 8).

Great Northern Bean

• Cannellini beans would be my choice, as they are similar in flavor and texture to a Great northern bean, just larger in size.

Yellow onion

• Red onion would be a great alternative to yellow onion as they are fairly similar in flavor, but can be slightly spicier. I would use 3/4 of a red onion.
• White onion could work as well, but keep in mind they are more mild and more sweet than yellow onions.

Green bell peppers

• Red bell peppers are delicious and work great in this recipe. Keep in mind that red bell peppers are sweeter than green. I personally love mixing up the bell peppers in this chili recipe.

Mild green chiles

• Hot green chiles work great if you’re feeling spicy!

How to make my Dairy Free White Chicken Chili recipe

1. Season both sides of the chicken thigh with kosher salt (¼ tsp) and freshly cracked pepper (¼ tsp).
2. Heat avocado oil in your dutch oven over medium-high heat. Add the chicken thigh and cook until golden-brown on both sides (about 2-3 minutes per side), and set aside on a clean plate.
   • *Note: Don’t overcrowd the pot, browning chicken in batches is okay.
3. Reduce heat to medium and add diced yellow onion and saute until slightly translucent (2 min), use a wooden spoon to scrape the bottom of the pan clean.
4. Stir in garlic then add spices (remaining ¾ tsp kosher salt, ½ tbsp chili powder, t tsp smoked paprika, 1½ tsp cumin, ¼ tsp oregano). Continue to stir until fragrant, about 30 seconds.
5. Add in the 2 diced green bell peppers and 2 cans of mild green chilis, and saute for 2 min occasionally stirring.
6. Place chicken back into the dutch oven, on top of the seasoned veggies, and add your 4 cups of chicken bone broth. Bring pot to a boil, reduce to a simmer and cover for 10-15 min or until chicken is cooked and easily shreds.
7. Shred chicken, either inside the pot or remove and shred in a bowl or on a cutting board then return chicken to pot.
8. Add your 2 cans of drained and rinsed great northern beans and 1 can of drained and rinsed sweet corn. Then stir in the can of full fat coconut milk.
9. Simmer chili for an additional 5-10 min.
10. Serve with your favorite garnishes!

Tips and Tricks

In a pinch for time? Here are a few time savers:

• Throw everything but the coconut milk in your slow cooker/crockpot to make it a crockpot chicken chili recipe!
  • Layer the oil and chicken on bottom, then veggies, then everything else, and a quick stir!
  • Set the slow cooker on LOW for 8 hrs or HIGH for 3-4 hrs.
  • Remove chicken to shred. Add coconut milk and cook on HIGH for an additional 15 minutes.

FAQ

Can I make this Dairy Free White Chicken Chili ahead of time?

Absolutely! This chili is one of my favorite leftovers!

I thought white beans were just white beans. Does it really matter which type I use?

As always you’re the boss! But, if you want to nerd out on beans like I did, this is what you’ll learn:

• Navy beans are similar to a pea, they cook fast, are creamy and are more often used for dips and purees.
• Great Northern Beans (what I use in this recipe) are medium sized and the flesh is slightly firm with a mild flavor. The flesh of the bean really takes on the flavor of whatever it is cooked in, YUM!
• Cannellini beans are larger white beans, with a tender flesh. They also take on flavors well.

Can I use chicken breast instead of chicken thigh?

You sure can! Chicken breast shreds nicely too.

Can I make the dairy free white chicken chili in a slow cooker/crockpot?

Absolutely! See Tips and Tricks above for how.

Can I use store bought shredded chicken?

You can! This will save time and a dirty dish 😉

How to store your Dairy Free White Chicken Chili

1. In the refrigerator: This healthy dairy free chicken chili will stay good in your fridge for about 1 week (if you don’t eat it all first!). Be sure to completely cool your chili, then place it in an airtight container, without the garnishes, and place it in the fridge. To reheat, pop it in the microwave with a microwave safe bowl, or reheat on the stovetop. Add your toppings when you are ready to eat!
2. In the freezer: Be sure to completely cool your chili, then place it in an airtight container, without the garnishes and place it in the fridge. Chili is good for up to 3 months in the freezer. To reheat, thaw your chili overnight in the fridge and reheat on the stove or in the microwave.

As always I truly hope you enjoy making this recipe as much as I do! Please feel free to share any tips or tricks that you have discovered works well when making my dairy free white chicken chili recipe, I’d love to learn more!

Print Recipe

Dairy Free White Chicken Chili

A healthy and comforting bowl of my dairy free white chicken chili. This chili recipe can be put together quickly, it's warm, it's hearty, and best of all it's delicious!

Servings: 6

Equipment

• Dutch oven

Ingredients

• 1.5-2 lbs chicken thigh
• 2 tbsp avocado oil
• 1 yellow onion diced
• 2 tbsp garlic minced
• 1 tsp kosher salt divided ¼ & ¾
• ¼ tsp fresh cracked black pepper
• ½ tbsp chili powder
• 1 tsp smoked paprika
• 1½ tsp cumin
• ¼ tsp oregano
• 2 green bell peppers diced
• 2 cans mild green chiles diced (4 oz cans)
• 4 cups chicken bone broth
• 2 cans great northern beans drained and rinsed
• 1 can sweet corn drained and rinsed
• 1 can full fat coconut milk
• 1 lime garnish
• cilantro garnish
• avocado sliced garnish

Instructions

• Season both sides of the chicken thigh with kosher salt (¼ tsp) and freshly cracked pepper (¼ tsp).
• Heat avocado oil in your dutch oven over medium-high heat. Add the chicken thigh and cook until golden-brown on both sides (about 2-3 minutes per side), and set aside on a clean plate. *Note: Don't overcrowd the pot, browning chicken in batches is okay.
• Reduce heat to medium and add diced yellow onion and saute until slightly translucent (2 min), use a wooden spoon to scrape the bottom of the pan clean.
• Stir in garlic then add spices (remaining ¾ tsp kosher salt, ½ tbsp chili powder, t tsp smoked paprika, 1½ tsp cumin, ¼ tsp oregano). Continue to stir until fragrant, about 30 seconds.
• Add in the 2 diced green bell peppers and 2 cans of mild green chilis, and saute for 2 min occasionally stirring.
• Place chicken back into the dutch oven, on top of the seasoned veggies, and add your 4 cups of chicken bone broth. Bring pot to a boil, reduce to a simmer and cover for 10-15 min or until chicken is cooked and easily shreds.
• Shred chicken, either inside the pot or remove and shred in a bowl or on a cutting board then return chicken to pot.
• Add your 2 cans of drained and rinsed great northern beans and 1 can of drained and rinsed sweet corn. Then stir in the can of full fat coconut milk.
• Simmer chili for an additional 5-10 min.
• Serve with your favorite garnishes!