Fall is in full swing here in Louisville, which means CHILI!!! Yummers! I absolutely love a good chili on a cool autumn evening. It’s so warming and filling! Tonight, I decided to make a white chicken chili that my husband deemed as “his favorite meal ever!!!” 🙂 On Pinterest, I saw the following pin for a creamy white chicken chili.
I changed up a few of the ingredients to make it a tad healthier, and the spices to make it more to my liking (I prefer a milder chili). Instead of the sour cream and whip cream, to make it creamy, I used thick canned coconut milk (the part off the top) and some arrowroot powder to thicken the chili up a bit, and I used ground coriander in place of the oregano, and I nixed the cayenne pepper all together. It still turned out nice and creamy and extremely satisfying. With a few other minor changes, I made the recipe my own and am very pleased with the result!
HEALTHY AND CREAMY WHITE CHICKEN CHILI
- 1.5 lbs. boneless skinless chicken breast
- 1 Tb. olive oil
- 1 red onion, chopped
- 2 bell peppers, 1 green and 1 red, chopped
- 3/4 tsp. garlic powder
- 1 1/2 tsp. salt
- 1 Tb. ground cumin
- 1 tsp. ground coriander
- 4 cups chicken broth (you can make this when you boil the chicken)
- 2 – 4 oz. cans green chiles (make sure the can is bpa free)
- 2 cans of cannelloni beans (make sure the can is bpa free)
- 3 Tb. thick canned coconut milk (unsweetened) – use the thick cream at the top of a newly opened can
- 3 Tb. arrowroot powder
*Note: Make sure anything canned has BPA free lining
- green onions
- plain greek yogurt
- your favorite cheese
- tortilla chips
1.) Fill a large pot of water with water. Bring to a boil, then add chicken. Boil for 40-45 minutes. Chop your vegetables while the chicken is cooking. Remove the chicken, and set aside the water you cooked the chicken in. When the chicken has cooled some, use your hands to break the chicken into bite size pieces. When you add the chicken to the recipe later, it will shred further as you mix everything together.
2.) In a large pot, heat the olive oil over medium heat. Add the onions and bell peppers. Cook for 5 minutes.
3.) Add the spices (garlic powder, salt, cumin, coriander) and the chicken. Mix well and cook for another 5-7 minutes.
4.) While the chicken and veggies are cooking, drain and rinse the beans and the green chiles.
5.) Add 4 cups of the water you cooked the chicken in, along with the beans, chiles, coconut milk, and arrowroot powder to the chicken and veggies. Bring to a boil, then reduce heat and simmer for 20 minutes.
6.) When done, let cool a bit to a comfortable eating temperature. Top with any of the optional ingredients listed above (I used cilantro and chopped green onions) and serve.
You will LOVE this chili! Enjoy! 🙂