MAKE: Creamy (Dairy-Free!) White Bean and Chicken Chili

Yep: Making dairy-free chili that's still creamy as can be is totally possible — here's how.

White Bean and Chicken Chili | Photo by Becca Boyd

White Bean and Chicken Chili | Photo by Becca Boyd

I’ve always liked white chili better than red but I find that most recipes can be a bit heavy. This is a shame, really, because the combination of beans, chicken, peppers and onions is a recipe for success (in both the health and the taste departments). Allow me to show you how beautiful compromise can be: By pureeing white beans you achieve the creamy texture of a heavier chili without any rich dairy products.

This recipe makes a big batch, perfect for Sunday company and football watching. Make sure to have lots of tortilla chips on hand for topping, as we all know that’s the best part.

Recipe: Healthy White Bean Chicken Chili
Serves 8-10

6 (14 oz) cans cannelini beans, drained and rinsed, divided
1 tbsp. vegetable oil
2 jalapeno peppers, minced
4 poblano peppers, chopped
2 onions, diced
8 cloves garlic, minced
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
2 tbsp. cumin
1 tbsp. ground coriander
2 tsp. ancho chili powder
6 c. chicken broth
Juice of 2 limes
6 c. chopped, cooked chicken (from 2 small rotisserie chickens)
1/2 c. chopped cilantro
Tortilla chips and (sharp cheddar cheese, if you like) for serving

1. Puree beans from three cans in food processor or blender (add a bit of water as needed to blend).
2. Heat vegetable oil in large soup pot over medium-high heat. Add jalapenos, poblanos, onions, garlic, salt and pepper and stir to combine. Cook until softened, about 10 minutes.
3. Add cumin, coriander, and chili powder and stir to combine. Cook two minutes.
4. Add chicken broth and lime juice and bring to a boil.
5. Reduce to simmer and add beans (and bean puree). Simmer for 20 minutes.
6. Add chicken and cilantro and stir. Taste for salt. Cook until heated through and serve, topped with chips and cheese.

Per serving: 367 calories, 6.9 grams fat, 1.2 grams saturated fat, 781 milligrams sodium, 877 milligrams potassium, 37.1 grams carbs, 10.2 grams dietary fiber, 2.3 grams sugar, 38.9 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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