Dairy-Free White Chicken & Veggie Chili
This Dairy-Free White Chicken & Veggie Chili is not only a comfort food favorite, but also flavorful and packed with nutrients.
Made with simple ingredients including Northern beans, kale, chicken, peppers, and corn – it’s a great option to add to your meal prep menu.
I also made it dairy-free to fit with a variety of eating styles, but you can certainly include dairy in it if desired.
Best of all? You can make it in just 30 minutes in the Instant Pot, or toss all in the ingredients in the slow cooker and it will be ready for dinner!
What is White Chicken Chili?
White Chicken Chili is a nice twist to traditional chili recipes.
Many white chicken chilies are full of heavier ingredients like cream cheese or heavy cream, but this one is naturally thickened with mashed up beans.
I also add more variety and color to it with the kale and peppers.
Being a true Minnesotan and wanting to make it kid-friendly, I didn’t make it very spicy at all. If spicy is your thing, you can certainly add green chilis or more chili powder.
Health Benefits & Tips for Ingredients:
- Northern Beans: Beans are a great source of protein, fiber, and nutrients such as folate, iron, potassium and magnesium. Try rinsing your canned beans when you drain them to help reduce the sodium content.
- Kale: Kale is a vibrant veggie that’s loaded with antioxidants and nutrients including Vitamin K and C. Make sure to chop it up prior to adding to the chili, and save the rest of the bag to add to your morning smoothie or make homemade kale chips.
- Green Peppers: Another veggie that’s loaded with Vitamin C – in fact, it contains more than double the Vitamin C than oranges.
- Corn: A starchy veggie that’s high in B vitamins and potassium. Opt for organic corn since it’s a common genetically modified crop.
- Cilantro: A versatile herb that contains Vitamin C, K and A, and helps support detoxification in the body. It makes a delicious addition to the chili, and also makes a great topping. I also love adding cilantro to tacos, egg bakes, or in my One-Pan Veggie Spaghetti.
- Coconut milk: This is a great creamy dairy-free alternative for other milks or cream, and is high in nutrients including manganese and copper. Opt for plain, full fat canned varieties.
Optional Toppings:
The chili is delicious as is, but if you would like to add some toppings – here are some ideas:
- Green Onions
- Avocado slices
- Lime juice
- Fresh sliced jalapenos
- Gluten-free tortilla chips
- Cilantro
Storage:
This chili makes a great meal for freezing for later use.
If you have any leftovers, or double the batch – store the chili in an airtight container in the freezer for up to three months.
Enjoy this comforting and flavorful Dairy-Free White Chicken & Veggie Chili today!
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Want another chili recipe? Check out my Sweet Potato Turkey Chili!
Dairy-Free White Chicken & Veggie Chili
Ingredients
- 2 - 15 oz. Northern beans, rinsed and drained (leave 1 cup for mashing)
- 1.5 lbs. skinless chicken breast
- 3 cups kale, chopped
- 5 cups chicken broth
- 1 onion, chopped
- 1 green pepper, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup chopped cilantro
- 1 Tbsp. minced garlic
- 2 tsp. cumin
- 1 tsp. oregano
- ¼-1/2 tsp. chili powder
- salt and pepper, to taste
- Juice of 1 lime
- ¾ cup full fat coconut milk
Instructions
For the Instant Pot:
- Take 1 cup of the beans and mash with a fork in a small bowl.
- Add all ingredients to the Instant Pot (except for the coconut milk).
- Close the lid and make sure the pressure vent is sealed.
- Choose the “Pressure Cook” option on high for 25 minutes.
- Once the 25 minutes is up, release pressure with the quick release by turning the pressure valve to the “venting” position.
- Open the lid and shred the chicken with a fork. Return the chicken back to the chili and mix well.
- Stir in the coconut milk and combine all ingredients well.
- Serve with toppings of choice.
For the Slow Cooker:
- Coat the slow cooker with cooking spray (such as avocado oil).
- Take 1 cup of the beans and mash with a fork in a small bowl.
- Add all in the ingredients to the slow cooker (except for the coconut milk) *See note below.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Remove the chicken and shred with a fork. Return the chicken to the chili and mix well.
- Stir in the coconut milk and combine all ingredients well.
- Serve with toppings of choice.
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