Indulge in a warm, hearty bowl of creamy white bean chicken chili with cauliflower! This easy, one-pot recipe combines tender shredded chicken, creamy white beans, and nutrient-packed cauliflower rice for a comforting dish with a subtle kick of spice.
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Perfect for chilly nights, this white chili chicken delivers a rich and creamy texture without the use of dairy, making it a light yet satisfying meal for everyone. Similar to my white bean mushroom soup and this roasted butternut squash cauliflower soup.
Whether you’re a fan of traditional chili or looking for a whole foods dish, this easy white chicken chili recipe checks all the boxes. I love how the puréed white beans give the chili a smooth, creamy texture while the cauliflower adds a boost of veggies.
Plus, you can adjust the heat level by playing with the amount of jalapeños, making it just right for your taste buds.
One of my favorite parts about this dish is that it's easy to customize. Add your favorite toppings, like sliced avocado, green chilis, chopped cilantro, or a squeeze of fresh lime juice.
I often make a big batch on the weekend, and it’s even better the next day, making it perfect for meal prep during busy weeks.
If you love warming spices, my vegetable soup without tomatoes, creamy yellow split pea soup with turmeric , and spicy red lentil soup will hit the spot!
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Why You'll Love This Recipe
- Hearty and Creamy: The blend of white beans and cauliflower gives this chili a creamy, hearty texture, perfect for a comforting meal on a cold day.
- Quick and Easy: Made with pantry staples, this chili recipe comes together quickly and simmers to perfection in under an hour. And your kitchen will smell wonderful.
- Customizable Heat: Adjust the spiciness by adding more or fewer jalapeños or adding red chili flakes.
- Low-Carb and Keto-Friendly: With cauliflower rice in place of traditional carbs, this chili is a lighter yet still filling option for those following a keto diet.
Recipe Ingredients
You'll need the following ingredients to make white bean chicken chili:
Ingredient Notes:
- White Beans: Two cans of white beans make up the base of this chili. I like to use cannellini beans or creamy white kidney beans in this recipe. Purée one can with broth for a smooth, creamy texture.
- Cauliflower Rice: This veggie swap lightens the dish while keeping it a hearty soup. Fresh or frozen cauliflower rice works well.
- Olive Oil: Use olive oil to sauté your veggies for added flavor.
- Jalapeño Peppers: Add a little spice; adjust according to your heat preference. For a milder option, use green bell pepper.
- Boneless Chicken Breasts or Thighs: Either can be used, depending on your preference. Chicken thighs tend to be juicier, while breasts are leaner.
- Low-Sodium Chicken Broth: Adds a light, savory base to the chili without being overly salty. For a vegetarian option, substitute with low-sodium vegetable broth for the same rich flavor.
- Fresh Lime Juice: A squeeze of lime brightens the flavors of the chili. Add at the end to preserve the tangy, fresh taste.
- Chili Powder and Ground Cumin: Essential spices that bring out that classic chili flavor. Add cayenne pepper for a spicier kick.
See recipe card below for all ingredients and quantities.
How to Make White Bean Chicken Chili With Cauliflower
- Step 1: Prep the White Beans: In a blender or food processor, purée one can of drained white beans with a cup of chicken broth. Set aside.
- Step 2: Sauté the Vegetables: Heat a large pot or Dutch oven over medium-high heat. Add olive oil, diced onion, and jalapeño peppers. Sauté until soft, about 4 minutes, then add garlic, cumin, coriander, and chili powder. Cook for another minute until fragrant.
- Step 3: Cook the Chicken: Add the cauliflower rice, chicken, puréed white beans, remaining beans, and the rest of the broth. Season with sea salt. Bring to a gentle boil, then reduce heat to medium-low. Let it simmer for 30 minutes.
Shred the Chicken: Remove the chicken, shred with two forks, and return to the pot. Stir in the fresh lime juice and give it a taste, adding more salt or spices as needed.
- Step 4: Finish the Soup: Stir in the fresh lime juice and give it a taste, adding more salt or spices as needed.
Serve: Ladle the chili into bowls, and top with your favorite toppings like fresh cilantro, sliced jalapeños, chopped avocado, and tortilla chips.
Top Tip
For easy shredding 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.
Expert Tips
- Meal Prep Tip: Double the recipe and freeze half for an easy, quick dinner later. Store in airtight containers for up to three months.
- Purée for Creaminess: Don't skip this step! Blending one can of white beans with chicken broth before adding it to the pot creates a creamy base without needing heavy cream or cream cheese.
- Adjust Consistency: If you prefer a thicker chili, let it simmer uncovered for a bit longer to reduce the liquid. For a thinner chili, add more broth.
Common Questions
Absolutely! You can use a slow cooker by adding all the ingredients (except lime juice) and cooking on low for 6-7 hours or on high for 3-4 hours. In an Instant Pot, use the sauté function for the veggies, then switch to pressure cook on high for 15 minutes. Shred the chicken and add lime juice at the end.
Increase the number of jalapeños, or add red chili flakes or cayenne pepper. You can also use diced green chiles or hot salsa verde for extra heat.
If you’re not following a low-carb diet, you can add regular rice or even diced potatoes to the chili. Adjust the cooking time until they are tender.
For a thicker chili, allow it to simmer uncovered for a bit longer. You can also add an extra can of puréed white beans or a bit of cornstarch mixed with water.
Serving Suggestions
- Tortilla Chips: For a crunchy contrast, add some tortilla chips on top or on the side. Or make your own by cutting and toasting these cassava flour tortillas. Hot crusty bread is also great choice.
- Fresh Toppings: Enhance the flavor with a dollop of vegan avocado pesto, chopped green onions, fresh cilantro, sliced avocado. Or try some non-dairy Greek yogurt or sour cream.
- Grain-Free Crackers: If you’re looking for a keto option, grain-free crackers pair perfectly with this chili. This tahini bread recipe is also a perfect grain-free choice.
- Spicy Side Dish: For a touch of heat, pair it with my hot honey Brussels sprouts for a sweet and spicy crunch, or try my maple sriracha cauliflower to add some bold flavors to your meal.
- Finish on a Sweet Note: Round out your meal with a perfect slice of sweet plantain bread, mango banana bread, or a crunchy bite of chocolate peanut butter rice crispy treats!
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. This chili actually tastes even better the next day as the flavors meld together.
- Freezer: For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave until hot.
More Delicious Chicken Recipes To Try
📖 Recipe
Creamy White Bean Chicken Chili With Cauliflower
Equipment
- 1 large pot or Dutch oven
- 1 high-speed blender or food processor
Ingredients
- 4 cups (23 ounces) low-sodium chicken broth, divided
- 2 14-ounce cans white beans, drained and rinsed, divided
- 2 tablespoons olive oil
- 1 large onion, diced
- 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
- 2 cups (252 grams) cauliflower rice, fresh or frozen
- 1 pound (454 grams) boneless chicken breast or thigh
- 1 teaspoon fine sea salt
- 1 fresh lime, juiced
- Serve with sliced jalapeño, chopped cilantro and tortilla chips (optional)
Instructions
- In a blender or food processor, purée one can of drained white beans with a cup of chicken broth. Set aside.
- Heat a large pot or Dutch oven over medium-high heat. Add olive oil, diced onion, and jalapeño peppers. Sauté until soft, about 4 minutes, then add garlic, cumin, coriander, and chili powder. Cook for another minute until fragrant.
- Add the cauliflower rice, boneless chicken breasts or thighs, the puréed white beans, remaining beans, and the rest of the broth. Season with sea salt. Bring to a gentle boil, then reduce the heat to medium-low. Let it simmer for 30 minutes.
- Remove the chicken, shred with two forks, and return to the pot. Stir in the fresh lime juice and give it a taste, adding more salt or spices as needed.
- Ladle the chili into bowls, and top with your favorite toppings like fresh cilantro, sliced jalapeños, chopped avocado, and tortilla chips.
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Notes
- Purée for Creaminess: Don't skip this step! Blending one can of white beans with chicken broth before adding it to the pot creates a creamy base without needing heavy cream or cream cheese.
- Try using a hand-held mixer to shred the cooked chicken. It works really well shredding in less time than a fork.
- Store leftovers in an airtight container in the fridge for up to 4 days. This chili actually tastes even better the next day as the flavors meld together.
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