This rich and satisfying white chicken chili is naturally gluten-free (no beer or flour!) thanks to a heap of white beans that do double duty to thicken the broth. Canned green chiles allow you to develop big flavor in under an hour – a perfect one pot dairy-free weeknight meal.
A few years ago when I got stuck in Paris with a certain viral illness, I made a gluten-free chicken and white bean stew that remains one of my ultimate comfort foods to this day.
By comparison to other low and slow meat-based stews and chilis, chicken thighs cook up relatively quickly, becoming tender and shred-able after 45 minutes. When you add the white beans, especially if they are partially mashed, the broth thickens in the same amount of time. So when I’m looking for an ultra-flavorful weeknight stew with a little kick to it, this gluten-free chicken and white bean chili recipe is one of my consistent favorites.
Most chili recipes contain either beer for flavor or a little flour to thicken the stock. I’ve been making gluten-free versions like this easy Moroccan lamb chili (also under an hour!) for years and I find that with the right add-in’s and work arounds, you don’t miss anything in the department of flavor or texture.
Gluten-Free White Chicken Chili Step by Step
This dairy-free white bean chili relies on a mix of chili powder, cumin and cayenne, along with canned diced green chiles. There’s minimal chopping involved—simply dice a red onion and mince some garlic while your chicken browns. And you’ll be shocked by how these pantry staples build out a lightly spiced, deeply rich chili.
For the thickening, I puree a cup of white beans in a small food processor. You can easily do this by hand as well—there’s no need for the beans to be perfectly smooth. You just want to allow some of their starchy center to mix in with the chicken stock. This lends the gluten-free white chicken chili a velvety texture without having to use any flour substitutions.
To keep it dairy-free as well, I simply added cilantro, lime and fresh avocado on top as garnishes, but if you’re not minding your milk products, sour cream and shredded cheddar would of course be wonderful.
I also love using chili as an opportunity to recycle any stale dregs of the tortilla chip bag—simply throw them on top of your bowl for some added crunch.
If you need more gluten-free Super bowl recipe ideas, I have plenty more where this came from. Or simply make this dairy-free white bean chicken chili on a regular weeknight. It is comforting at any time of year.
With health and hedonism,
Phoebe
Gluten-free White Chicken Chili (No Dairy Too!)
Servings 4
Ingredients
- Two 15-ounce can northern white beans rinsed and drained
- 1 teaspoon chili powder (I like ancho but any type works!)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Sea salt
- 1 pound boneless skinless chicken thighs
- Olive oil
- 1 large red onion diced
- 2 cloves garlic minced
- 4 cups chicken stock
- Two 4-ounce cans diced mild green chiles
- 1/4 cup roughly chopped cilantro leaves and stems, plus more for garnish
- 2 tablespoons lime juice plus wedges for garnish
- Optional toppings: diced avocado crushed tortilla chips, dairy-free sour cream, shredded cheddar cheese, hot sauce
Instructions
Place 1 cup of white beans in a small food processor and puree until smooth, adding a splash of 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 the chili powder, cumin, cayenne and 1 teaspoon sea salt. Add the chicken thighs and toss to coat completely in the spice mixture.
In a large Dutch oven or lidded heavy pot, heat a thin layer of the oil over medium-high heat. Add the chicken in one layer and cook until nicely browned on both sides, about 2 minutes per side. Remove to a bowl (you can use the same one as the spice mix).
Add the onions to the pot and turn the heat down to medium. Sauté, scrapping up any brown bits from the bottom of the pot, until soft, about 5 minutes. Add the garlic and cook for another minute.
Pour in the chicken stock, green chiles, whole white beans, and the reserved pureed white beans. Add the seared chicken back to the pot. 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.
Remove the chicken thighs to a bowl and shred using two forks. Return the shredded chicken to the pot along 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 between bowls and garnish with cilantro leaves, lime wedges, and any other optional toppings (see note!).
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!