This Whole30 White Chicken Chili is a warm and tasty dish packed with tender chicken, creamy coconut milk, and wholesome veggies. It’s perfect for chilly nights!
You’ll love how easy it is to throw everything in one pot. I often sneak in extra toppings like avocado or cilantro for a fun twist. It’s like a hug in a bowl! 🌶️
Key Ingredients & Substitutions
Olive Oil or Avocado Oil: Both are great for sautéing. Avocado oil has a higher smoke point. If you’re cooking at high heat, it’s a solid choice. Canola or coconut oil can also work in a pinch.
Onion: Yellow onions add sweetness, but white or red onions are good alternatives. If you want a milder flavor, you can try shallots instead.
Jalapeños: Adjust the amount based on how spicy you like your chili. If you prefer less heat, use bell peppers instead. You could also skip them entirely.
Chicken: Shredded rotisserie chicken is a super convenience hack! If you don’t have rotisserie, poach some chicken breasts for a healthier option. You can also use turkey or shredded meat if preferred.
Coconut Milk: This adds creaminess and a hint of sweetness. If you can’t find full-fat coconut milk, you can use light coconut milk, or cashew cream for a different flavor. Just ensure it’s Whole30 compliant!
How Do I Ensure My Chili is Perfectly Creamy?
To achieve that dreamy creaminess in your chili without curdling, follow these tips:
- Always add coconut milk at the end of cooking. This way, it heats through without boiling, which keeps it smooth.
- Stir constantly as you mix it into the chili to blend it well.
- If the chili thickens too much, you can add extra broth or water to thin it out. Start with a small amount.
Keeping these steps in mind will help you make a comforting pot of Whole30 White Chicken Chili every time!
Whole30 White Chicken Chili
Ingredients:
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 can (14 oz) white beans, drained and rinsed (optional Whole30 compliant or substitute with more chicken or veggies)
- 1 can (13.5 oz) full-fat coconut milk (for creaminess, Whole30 compliant)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious Whole30 White Chicken Chili takes about 15 minutes to prep and approximately 30 minutes to cook, so you can have a hearty meal ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 4-5 minutes. This gets a nice foundation of flavor!
2. Add Garlic and Jalapeños:
Add the minced garlic and the jalapeño peppers to the pot. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic!
3. Stir in the Spices:
Now it’s time to bring in the spices! Stir in the ground cumin, dried oregano, chili powder, smoked paprika, and a sprinkle of salt and pepper. Cook for 1 minute to bloom the spices, which really releases their flavors.
4. Add the Broth:
Pour in the chicken broth and bring everything to a gentle simmer. This will create a flavorful base for your chili.
5. Combine Chicken and Beans:
Add the shredded chicken and white beans (if using) to the pot. Let the mixture simmer for 10 minutes, allowing all those yummy flavors to meld together.
6. Stir in Coconut Milk:
Lower the heat and gently stir in the coconut milk. Heat through but do not boil to maintain the creamy consistency—simmer gently for another 5 minutes.
7. Add Lime Juice:
Remove the pot from heat and stir in the fresh lime juice for a bright finish. This adds a lovely zesty flavor!
8. Serve and Garnish:
Serve your chili in bowls. Top each serving with chopped cilantro, slices of avocado, and a sprinkle of red pepper flakes if you like some extra heat.
Enjoy your creamy, comforting Whole30 White Chicken Chili that’s rich with flavor and perfect as a nourishing meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can do this overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Cook it as directed for delicious tender chicken!
What Can I Substitute for White Beans?
If you want to keep the recipe Whole30-compliant without beans, simply omit them and add more shredded chicken or extra vegetables like zucchini or corn. They will add body and flavor to your chili!
Can I Make This Chili Ahead of Time?
Yes! This chili is perfect for meal prep. You can make it ahead of time, store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Just reheat on the stovetop or in the microwave until warmed through.
How Can I Adjust the Spice Level?
You can easily adjust the spice level by adding fewer jalapeños or choosing milder peppers, such as poblano or bell pepper. Adding a pinch of cayenne pepper will increase heat if you like it spicier!