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.
214-ouncecans white beans, drained and rinsed, divided
2tablespoonsolive oil
1large onion, diced
1-2jalapeño peppers, seeded, ribs removed and diced
3garlic cloves, minced
1tablespoonground cumin
1teaspoonground coriander
1teaspoonground chili powder
252grams(2 cups) cauliflower rice, fresh or frozen
454gramsboneless chicken breast or thigh (1 pound)
1teaspoonfine sea salt
1fresh 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.
Notes
Try using a hand-held mixer to shred the cooked chicken. It works really well shredding in less time than a fork.Store in a glass airtight container in the fridge for up to 5 days. Better to store without the garnishes on top. Freeze for up to 3 months.