Hearty and flavorful, this creamy white bean chicken chili with cauliflower will spice up your taste buds and warm you from the inside out. Quick and easy and made with simple pantry ingredients.
Why you'll love this chicken chili
- Loaded with protein and fiber from the chicken, white beans and cauliflower.
- Thick, creamy, spicy, simple and aromatic, and leftovers are even better the next day.
- Don't forget the toppings: creamy, zesty and flavorful, the avocado, cilantro and jalapeño really finish this delicious chili recipe.
- If you love a warming recipe, try my white bean and vegetable soup with kale and my creamy yellow split pea soup with turmeric. Want a little heat, my spicy red lentil soup will hit the spot.
Jump to:
Noteworthy ingredients
- White beans: are creamy and filled with heart-healthy fiber and protein. Use cannelli, great northern or white navy beans. Or, use a combination of beans. Just make sure to blend one can with broth to add to the creaminess of the white bean chili.
- Onion and jalapeño: make up the base of the chili. You can add extra heat by leaving the ribs and seeds in the jalapeño pepper. You can also substitute for poblano peppers or another green chili.
- Garlic, cumin, coriander and chili powder: help to develop the classic chili flavors. Added early in the cooking process allows the flavors to infuse into every bite.
- Cauliflower rice: thickens the chili and adds creaminess. It's also high in fiber, vitamin C and B. Use fresh or frozen cauliflower rice.
- Chicken breast or thigh: can be used here. To ensure the chicken cooks through, cut it up in large chunks before adding to the pot to cook.
- Lime: will brighten up the flavors of the chili, and blends well with the spices.
see recipe card for all ingredients and quantities
How to make chicken chili
In a high speed bender or food processor, add contents of 1 can of white beans (drained and rinsed) with 8-ounces (1 cup) broth. Purée and set aside.
Heat a large pot or Dutch oven to medium-high heat. Add the onions, jalapeño and a small pinch of sea salt. Cook, stirring often as vegetables soften. About 4 minutes. Stir in garlic, cumin, coriander and chili powder. Cook for 1 minute as spices become fragrant.
Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Bring to a gentle boil, reduce heat to medium-low and simmer, uncovered for 30 minutes.
When chicken is cooked through, remove chicken and shred with two forks. Add shredded chicken back to pot and stir well. Remove from heat and add a splash of fresh lime juice.
Serve with sliced jalapeños, chopped avocado, cilantro and tortilla chips.
Tips, Tricks and Variations
- Cut your chicken in large chucks before submerging it into the broth. This will ensure it cooks through and will make it easier to shred. You can also cut the chicken into smaller chunks and not shred them at all. With smaller chicken pieces the cooking time can be reduced to 20 minutes.
- Use a hand-held mixer to shred the cooked chicken. Sounds odd but the mixer does a great job of shredding in less time than with a fork.
- Feel free to use turkey in place of chicken. You can also swap out the white beans for red kidney beans, black eyed peas or or any other beans you have on hand. It will change the look of the chili but will still taste great.
- Bump up the heat by leaving the ribs and seeds in the jalapeño. You can also add hotter chilis or start with a ¼ teaspoon of cayenne pepper to add more spice.
- This chili is made without tomatoes but if you like tomatoes, feel free to replace one cup of broth (8-ounces) for one 14-ounce can of diced tomatoes.
FAQs
Cauliflower rice makes a great thickener for white chili. It's full of fiber and nutrients and adds some hidden vegetables to the chili recipe. Puréeing the beans in advance also works well. Another option would be to use an immersion blender and purée part of the chili. You'll want to do this after you pull out the chicken to shred, but before you add the shredded chicken back into the pot.
The chili is as spicy (or not spicy) as you like it. You can omit the jalapeño peppers all together and substitute green bell peppers for no heat. Removing the ribs and seeds from the jalapeño reduces the heat significantly. Alternatively, leave them in for more heat or add spicier green chilies. The recipe is very adaptable to taste.
Adding pre-cooked rotisserie chicken makes this white chili recipe even easier. Add the shredded chicken at the same time you add the broth and allow the flavors to penetrate the meat while it cooks. With rotisserie chicken, this recipe will be done in 20 minutes.
To make a vegetarian white chili, leave the chicken out and substitute chicken broth for vegetable broth. You can also increase the beans by an extra can, add a 14-ounce can of diced tomatoes with the broth, add chopped bell pepper with the onions or a handful of chopped spinach at the end of cooking.
Storage
Store the chili in an airtight container, preferably glass, in the fridge for up to 5 days. The cilantro or avocado will not keep well so store without these garnishes.
The chili will keep well in the freezer for up to 3 months.
PrintRecipe
Creamy White Bean Chicken Chili with Cauliflower
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
Hearty and flavorful, this creamy white bean chicken chili with cauliflower will spice up your taste buds and warm you from the inside out. Quick and easy and made with simple pantry ingredients.
Ingredients
- 23 ounces (4 cups) low-sodium chicken broth, divided
- 2 14-ounce cans white beans, drained and rinsed, divided
- 2 tablespoons olive oil
- 1 large onion, diced
- 1-2 jalapeño peppers, seeded, ribs removed and diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground chili powder
- 252 grams (2 cups) cauliflower rice, fresh or frozen
- 454 grams boneless chicken breast or thigh (1 pound)
- 1 teaspoon fine sea salt
- 1 fresh lime, juiced
Serve with sliced jalapeño, chopped cilantro and tortilla chips (optional)
Instructions
- In a high speed bender or food processor, add contents of 1 can of white beans (drained and rinsed) with 8-ounces (1 cup) broth. Purée and set aside.
- Heat a large pot or Dutch oven to medium-high heat. Add the onions, jalapeño and a small pinch of sea salt. Cook, stirring often as vegetables soften. About 4 minutes. Stir in garlic, cumin, coriander and chili powder. Cook for 1 minute as spices become fragrant.
- Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Bring to a gentle boil, reduce heat to medium-low and simmer, uncovered for 30 minutes.
- When chicken is cooked through, remove chicken and shred with two forks. Add shredded chicken back to pot and stir well. Remove from heat and add a splash of fresh lime juice.
- Serve with sliced jalapeños, chopped avocado, cilantro and tortilla chips.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cup
- Calories: 389
- Sugar: 4.3 g
- Sodium: 567 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 11.9 g
- Protein: 33.9 g
- Cholesterol: 55.2 mg
Keywords: chili recipe, chicken chili, white bean chili, white chili
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