This rich and satisfying white chicken chili is naturally gluten-free (no beer or flour!) thanks to a bunch of white beans that do double duty as thickening the broth. Canned green chiles give you a burst of flavor in less than an hour—the perfect one-pot dairy-free weeknight dinner.
A few years ago, while I was stranded in Paris with some viral illness, I made one Gluten-Free Chicken and White Bean Stew To this day, this remains one of my favorite comfort foods.
Compared to other slow meat stews and chili, chicken thighs cook relatively quickly, becoming tender and shredding after 45 minutes. When you add white beans, especially if they are partially mashed, the broth will thicken in the same amount of time. So when I'm looking for a super delicious weeknight stew, this gluten-free chicken and white bean chili recipe is one of my all-time favorites.
Most chili recipes contain either beer for flavoring or a small amount of flour to thicken the soup. I’ve been making a gluten free version like this Easy Moroccan Lamb Chili (Also under an hour!) I've found over the years that with the right add-ins and workarounds, you don't miss out on any flavor or texture.
Gluten Free White Chicken Chili Step by Step
This dairy-free white bean chili is made with a blend of chili powder, cumin, and cayenne pepper along with canned diced green chilies. Minimal chopping required – just dice a red onion and mince some garlic while the chicken browns. You'll be shocked at how these pantry staples create a mildly spicy, tangy chili.
To thicken, I puree a cup of white beans in a small food processor. You can also easily do this by hand – the beans don't need to be perfectly smooth. You just want some of the starchy center to mix with the chicken broth. This gives the gluten-free white chicken chili a velvety texture without having to use any flour substitutes.
To keep it dairy-free, I just added cilantro, lime, and fresh avocado on top as a garnish, but if you don't mind your dairy, sour cream and cheddar would certainly be great.
I also like using chili as an opportunity to recycle any old scraps from the bag of nachos – just toss them over the bowl for extra chew.
if you need more Gluten-Free Super Bowl Recipe IdeasI have a lot more where this comes from. Or simply make this dairy-free white bean chicken chili for a regular weeknight. Comfortable any time of year.
With health and hedonism,
phoebe
Gluten-Free White Chicken Chili (also dairy-free!)
portion size 4
raw material
- Two 15-ounce cans of northern white beans Rinse and drain
- 1 teaspoon paprika (I like ancho, but any type will do!)
- 1 teaspoon cumin powder
- 1/4 teaspoon chili
- sea salt
- 1 pound Boneless skinless chicken thighs
- olive oil
- 1 big red onion dice
- 2 clove garlic minced
- 4 cup chicken soup
- Two 4-ounce cans diced light green chili peppers
- 1/4 cup roughly chopped cilantro leaves and stems, plus more decorations
- 2 spoon lime juice Add wedges for decoration
- Optional ingredients: diced avocado Crushed tortilla chips, dairy-free sour cream, shredded cheddar cheese, hot sauce
instruct
-
Place 1 cup of white beans in a small food processor and puree until smooth, adding a little water if needed. Alternatively, you can mash the beans in a bowl with a fork – they don't have to be perfectly smooth. Set aside.
-
In a medium mixing bowl, stir together chili powder, cumin, paprika, and 1 teaspoon sea salt. Add the chicken legs and toss to coat thoroughly with the spice mixture.
-
In a large Dutch oven or heavy pot with a lid, heat a thin layer of oil over medium-high heat. Add chicken in a single layer and cook until browned on both sides, about 2 minutes per side. Remove to a bowl (you can use the same bowl as the spice mixture).
-
Add the onions to the pan and reduce the heat to medium. Saute for about 5 minutes, scraping up any brown bits from the bottom of the pan, until tender. Add garlic and cook for another minute.
-
Stir in chicken broth, green chiles, whole white beans, and reserved white bean puree. Return roasted chicken to pan. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 45 minutes, until the chicken is tender but not falling apart.
-
Place chicken legs in a bowl and shred with two forks. Return the shredded chicken to the pan with the lime juice and cilantro. Taste for seasoning and add more salt or lime juice as needed.
-
Divide the Gluten-Free White Chicken Chili among bowls and garnish with cilantro leaves, lime wedges, and any other optional toppings (see notes!).
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
