Dairy-Free White Chicken Chili
Coconut milk and blended beans in place of cream cheese; the same timing as the base recipe.
Dairy-Free White Chicken Chili
Course: Main CourseDifficulty: Easy6
servings15
minutes7
hours15
minutesCoconut milk and blended beans in place of cream cheese; the same timing as the base recipe.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
1 can (13.5 oz) full-fat coconut milk
1 lime
Avocado and cilantro to serve
Directions
- Lay the chicken breasts on the bottom of the slow cooker in one layer.
- Add the beans, corn, green chiles, onion and garlic.
- Pour in the broth and sprinkle over the cumin, chili powder, oregano, paprika, salt and pepper.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the chicken reads 165°F.
- Move the chicken to a plate and shred it with two forks.
- Blend 1 to 2 cups of beans and broth until smooth and stir it back into the pot.
- Shake the can of coconut milk well, pour it in and add the shredded chicken.
- Cover and heat on HIGH 15 minutes, without letting it boil hard.
- Finish with lime juice and taste for salt.
- Serve topped with sliced avocado and cilantro.
Notes
- Use full-fat coconut milk; light coconut milk makes a thin, watery chili.
Why Dairy-Free White Chicken Chili is still creamy
Blending a cup or two of the beans and broth gives body without cream cheese. Coconut milk adds richness and a soft sweetness. The seasonings stay the same as the base recipe.
Blending a cup or two of the beans and broth gives the base a creamy body. Coconut milk adds richness without dairy, and its slight sweetness works with the chiles. Shake the can well before opening, since the cream settles at the top.
Swaps and a miss
Cashew cream is a good alternative to coconut milk. Cannellini beans also work. Do not use light coconut milk. It leaves the chili thin and watery.
What to serve
Cilantro, avocado, lime and tortilla chips. Rice is a good side.
Storing it
Keeps 4 days. Coconut milk can separate a little in the fridge, so stir well while you reheat. Freezes for up to 3 months. The usual mistake is skipping the blend, which leaves the broth thin. Taste before serving. A squeeze of lime at the end brightens the coconut and balances the heat from the chiles.
Dairy-Free White Chicken Chili at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours 15 minutes
- Servings: 6 servings
- Ingredients: 16, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles
Tips for Dairy-Free White Chicken Chili
Use full-fat coconut milk; light coconut milk makes a thin, watery chili.
Dairy-Free White Chicken Chili FAQ
How long does Dairy-Free White Chicken Chili take?
Dairy-Free White Chicken Chili takes 7 hours 15 minutes of cooking after 15 minutes of prep.
How many people does Dairy-Free White Chicken Chili serve?
This recipe makes 6 servings.
What do I need to make Dairy-Free White Chicken Chili?
16 ingredients, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles. Amounts are in the recipe card above.
Part of: 7 Crockpot White Chicken Chili Recipes That Stay Creamy
