Discover a Healthy New White Chicken Chili
AFFILIATES DISCLOSURE
As an Amazon Associate, I earn from qualifying purchases. These are paid by them and not you.
Thank you for supporting Baking For The Soul.
White Chicken Chili Recipe (Gluten-free, Dairy-free, Oil-free)
Chili and game day go hand in hand. When you’re cooking for a crowd, chili is always on the menu.
This chicken chili recipe is a sure-fire crowd-pleaser. I remade the original recipe handed down to me.
Absolutely delicious white chicken chili. No one will ever know that this chicken chili recipe is gluten-free, dairy-free, and oil-free.
A spin-off from an original white chicken chili recipe passed to me by my friend Kathy. This white chicken chili recipe comes together quickly in the crockpot. If you’re not concerned with gluten, dairy, or oil intake, this white chicken chili recipe easily converts for you too.
White Chicken Chili Recipe
The original chicken chili recipe used whole milk, low-sodium chicken broth. Has the additions of 2 TSBP of oil, 1 to saute the chicken, and 1 to saute the garlic. It also uses ½ cup of cornstarch for thickening the chicken chili, and none of the other ingredients were labeled gluten-free.
Switching this chicken chili recipe to gluten-free, dairy-free, and oil-free did not sacrifice taste or texture. What it did was cut the calories and fat almost in half. It saved 6 grams of Carbs and cut the cholesterol almost in half.
My question to you is if flavor and texture were not sacrificed, why wouldn’t you make the white chicken chili healthy?
Discover a Healthy New White Chicken Chili
Ingredients
- 2 pounds boneless, skinless free-range chicken breast, cubed
- 1 large sweet onion, chopped
- 1 green pepper, chopped
- 2 jalapeno peppers, chopped
- 3 cloves of garlic, crushed
- 28 oz gluten-free, low-sodium chicken broth
- 15 oz cans of gluten-free cannellini beans
- 1 ¾ cup gluten-free, plant-based milk or gluten-free unsweetened Almond milk
- 4 TBSP xanthan gum
- 2 tsp gluten-free ground cumin
- 2 tsp gluten-free chili powder
- 2 tsp gluten-free taco seasoning
- 2 tsp fresh chopped, oregano (do not use dried unless you are sure it’s gluten-free)
- 2 tsp fresh chopped, basil (do not use dried unless you are sure it’s gluten-free)
- 1 tsp pink Himalayan salt
- 1 tsp gluten-free ground pepper
- ¼ tsp gluten-free red pepper flakes
Instructions
- Mix 2 TBSP of Xanthan Gum with 1 cup of gluten-free, plant-based milk or gluten-free unsweetened Almond milk and whisk thoroughly, set aside. You may need to strain the lumps out before adding this to the chili.
- In ahigh-quality, non-stick skillet, saute the cubed boneless, skinless free-range chicken breast.
- Transfer the cooked chicken to a quart slow cooker
- Add the chopped onion, chopped green pepper, chopped jalapeno peppers, crushed garlic, and gluten-free cannellini beans.
- Give it a stir to mix well.
- Add remaining ¾ cup of gluten-free, plant-based milk or gluten-free unsweetened Almond milk.
- Add all the gluten-free, low-sodium chicken broth.
- Add all the seasonings.
- Give it a good stir.
- Cook on high 3-4 hours, or low all day.
- About 15 minutes before serving, add in the strained Xanthan Gum mixture, stir and heat through.
- If the chili needs more thickening, create another Xanthan Gum mixture as in step 1 and add to the chili, then heat through.
Calories
164.68Fat (grams)
2.76Sat. Fat (grams)
0.84Carbs (grams)
17.50Fiber (grams)
3.34Net carbs
14.16Sugar (grams)
2.13Protein (grams)
17.88Sodium (milligrams)
241.98Cholesterol (grams)
33.76Did you try this Chicken Chili Recipe?
Leave a comment and tell us about it. We love to hear from you.
