Whole30 White Bean Chicken Chili

Discover a Whole30-approved twist on a comforting classic with this flavorful White Bean Chicken Chili—minus the beans! Packed with tender shredded chicken, creamy cauliflower, and nutrient-rich coconut milk, this dairy-free and grain-free recipe delivers all the hearty satisfaction without breaking your Whole30 commitment. Infused with warming spices like cumin, smoked paprika, and oregano, and given a zesty kick from green chilies and fresh lime juice, this chili is both wholesome and irresistibly satisfying. Ready in just 50 minutes, it’s perfect for weeknight dinners or meal prep. Garnish with creamy avocado and fresh cilantro for a vibrant, restaurant-worthy finish that will keep you coming back for seconds!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1.5 pounds boneless, skinless chicken breasts or thighs
• 3 cups cauliflower florets
• 4 cups chicken broth (Whole30-compliant)
• 1 cup canned full-fat coconut milk
• 2 4-ounce cans green chilies, chopped (canned or fresh, Whole30-compliant)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 medium avocado, sliced (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.

Step 3

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4

Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer.

Step 5

Simmer the chicken for 15-20 minutes or until fully cooked and easily shreddable.

Step 6

While the chicken is cooking, steam or boil the cauliflower florets until fork-tender, about 8-10 minutes. Drain and set aside.

Step 7

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 8

Add the steamed cauliflower to a blender along with the canned coconut milk. Blend until smooth and creamy.

Step 9

Pour the cauliflower-coconut mixture into the pot and stir to combine.

Step 10

Stir in the chopped green chilies, ground cumin, oregano, smoked paprika, sea salt, and black pepper. Let the chili simmer for another 10 minutes, stirring occasionally.

Step 11

Remove from heat and stir in the lime juice.

Step 12

Ladle the chili into bowls and garnish with fresh cilantro and avocado slices, if desired. Serve warm.

Nutrition Facts

Serving size	(2746.3g)

Amount per serving	% Daily Value*
Calories	2524.4

Total Fat 144.8g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 5502.2mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 27.6g	0%
Total Sugars 22.7g
Protein 239.4g	0%

Vitamin D 88.5IU	0%
Calcium 435.6mg	0%
Iron 23.5mg	0%
Potassium 5151.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 37.1%

Carbs: 12.5%