When the weather turns and I want something warm and cozy on the table, this White Bean & Chicken Chili is one of the first things I reach for. It’s hearty, high in fiber and protein, and comes EASILY together without a drop of dairy. The secret to that creamy, comforting texture is a simple cashew cream stirred in at the end, plus a few slices of avocado on top.
This is exactly the kind of meal I love feeding my family: naturally low in saturated fat so it’s a great repeat staple for adults, and packed with 9 g of fiber and 29 g of protein per serving, and built on wholesome, familiar ingredients. It’s a one-pot dinner that tastes like it simmered all day, but comes together in about 30 minutes on a regular weeknight. Pile on the toppings and let everyone make their bowl their own!
Ingredients for White Bean & Chicken Chili (Dairy-Free) (makes 4 servings)
- 1 small yellow onion, diced
- 2 Tbsp olive oil
- 2 cloves garlic, finely minced
- 1 (7 oz) can mild diced green chilies
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt (more to taste)
- 3 cups chicken or vegetable broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 1/2 cups shredded cooked rotisserie or leftover chicken
- 3/4 cup frozen or fresh corn
- 1/2 cup cashew cream (see note, or sub 1/2 cup half and half or 4 oz cream cheese)
- 2 Tbsp chopped fresh cilantro, plus more for serving
For serving (optional)
- Tortilla chips or strips
- Sliced avocado
Ingredients for White Bean & Chicken Chili
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic, green chilies, cumin, chili powder, and salt. Stir and cook for another minute, until fragrant.
- Pour in the broth and bring to a gentle boil. Add the cannellini beans, shredded chicken, and corn. Reduce the heat and simmer for 15–20 minutes to let the flavors come together.
- For a creamier, thicker chili, mash some of the beans against the side of the pot, or scoop out about a cup and blend before stirring back in.
- Stir in the cashew cream and chopped cilantro. Warm through for another few minutes, then taste and adjust salt as needed.
- Serve hot, topped with extra cilantro, sliced avocado, and tortilla chips or strips.
Cashew Cream Note
To make a simple cashew cream, soak 1/2 cup raw cashews in hot water for about 15 minutes (or overnight in cool water), then drain. Blend with 1/2 cup fresh water until completely smooth. If you’d rather not make cashew cream, you can substitute 1/2 cup half and half or 4 oz cream cheese, though the chili will no longer be dairy-free.
White Bean & Chicken Chili (Dairy-Free)
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic, green chilies, cumin, chili powder, and salt. Stir and cook for another minute, until fragrant.
- Pour in the broth and bring to a gentle boil. Add the cannellini beans, shredded chicken, and corn. Reduce the heat and simmer for 15–20 minutes to let the flavors come together.
- For a creamier, thicker chili, mash some of the beans against the side of the pot, or scoop out about a cup and blend before stirring back in.
- Stir in the cashew cream and chopped cilantro. Warm through for another few minutes, then taste and adjust salt as needed.
- Serve hot, topped with extra cilantro, sliced avocado, and tortilla chips or strips.
Notes
Cashew Cream Note
To make a simple cashew cream, soak 1/2 cup raw cashews in hot water for about 15 minutes (or overnight in cool water), then drain. Blend with 1/2 cup fresh water until completely smooth. If you’d rather not make cashew cream, you can substitute 1/2 cup half and half or 4 oz cream cheese, though the chili will no longer be dairy-free.Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm on the stovetop or in the microwave, adding a splash of broth to loosen as needed.
Nutrition Info (per serving):
404 calories, 13 g fat (2 g saturated), 41 g carbs (9 g fiber, 0 g added sugar), 29 g protein
Why You’ll Love This White Bean & Chicken Chili
- High in fiber (9 g) and protein (29 g) per serving
- Completely dairy-free, made creamy with cashew cream
- Naturally low in saturated fat
- Cozy, warming, and perfect for cooler weather
- A great way to use up rotisserie or leftover chicken
- Easy to make vegetarian with extra beans and veggie broth
- One pot and totally customizable with toppings
FAQs
Can I make this vegetarian? Yes. Use vegetable broth and swap the chicken for an extra can of beans, or a cup and a half of your favorite plant-based protein. Tossing in a plant-based boullion cube or a dash of soy sauce will give it more savory flavor.
What if I don’t want to make cashew cream? You can substitute 1/2 cup half and half or 4 oz cream cheese (just note that it won’t be dairy-free anymore). You can also omit it for more of a brothy soup.
Can I use a different bean? Yes! Cannellini beans are my go-to here, but great northern or navy beans would also work well.
How do I make it thicker? Mash some of the beans against the side of the pot, or blend about a cup of the chili and stir it back in for a creamier texture.
Is this spicy? It’s mild as written, thanks to the mild green chilies. Add a diced jalapeño or a pinch of cayenne if you’d like more heat. If the mild green chiles are still too much heat for your family, sub with 1/2 cup of diced green bell peppers.
Can I make this ahead? Absolutely. The flavors deepen overnight, so it’s a great make-ahead meal. Add the avocado and chips fresh when serving.
More Fiber-Rich, Kid-Friendly Dinners You’ll Love
- Crispy Sheet Pan Black Bean Tacos
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- Easy Roasted Garlic Tomato Soup (One Pot Meal)
- Creamy Baked Pasta Primavera (Easy One-Dish Dinner)
- Easy BBQ White Bean & Chicken Skillet Quesadilla
- Quick & Easy Tofu Fried Rice Recipe (One Pan, 10 Minutes)
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