Best Dairy Free White Chicken Chili Recipes

Calling all chili lovers! I am venturing into the delicious realm of dairy-free white chicken chili recipes that will tantalize your taste buds. Whether you are lactose intolerant, vegan, or just looking for new culinary adventures, I have you covered. I also share our favorite dairy-free white chicken making staples and must-try dairy alternatives that will elevate your chili-making experience.

Best Chili Making Essentials to Invest In

Digital Meat Thermometer

To make sure your white chicken chili is cooked and safe to eat, a digital meat thermometer is an essential chili-making tool. It takes the guesswork out and guarantees that your chili is not only flavorful, but safe to eat. Insert the thermometer into the thickest part of the chicken and wait until the reading indicates a safe internal temperature. Once the thermometer’s reading confirms that the chicken is properly cooked, you can safely serve your steaming hot chili.

Heavy-Duty Stock Pot

A sturdy pot is essential for making delicious white chicken chili. If your current pot is showing signs of wear and tear, it’s time to upgrade. Choose a heavy-duty pot that can handle the heat and prevent burning. A thick bottom distributes heat evenly, resulting in a perfect simmer.

Wooden Spoon

A wooden spoon is an essential tool when preparing white chicken chili to prevent sticking and ensure even flavor distribution. Its gentle touch prevents ingredients from sticking to the bottom of the pot. Choose a long-handled spoon to keep your hands a safe distance from the heat.

Sharp Chef’s Knife

Like a faithful companion in the kitchen, a sharp chef’s knife is invaluable for effortlessly chopping vegetables and chicken, especially when making delicious white chicken chili. It glides through onions, peppers and garlic, saving time and preventing tears. Keep your knife sharp for optimal chili-making efficiency.

Immersion Blender

For that velvety texture in your dairy-free white chicken chili, an immersion blender is your secret weapon. It effortlessly blends ingredients right in the pot, creating a creamy consistency without the need for heavy cream or cheese. Say goodbye to lumps and hello to silky perfection.

Dairy Alternatives and How to Use Them

Cashew Cream

For a nutty twist, make cashew cream by soaking raw cashews and blending them with water until smooth. This creamy substitute rivals dairy and adds a touch of richness to your chili. Add it toward the end of cooking to prevent separation and turn your chili into a velvety masterpiece.

Almond Milk

Almond milk, not just for breakfast cereal, can add a subtle nuttiness to your chili without overpowering the other flavors. Choose unsweetened almond milk for savory dishes and stir it gradually into your white chicken chili until you get the consistency you want.

Nutritional Yeast

Embrace the cheesy goodness of nutritional yeast, a vegan cheese substitute that won’t disappoint. Sprinkle it generously over your bowl before serving and enjoy the umami flavor without the guilt associated with dairy.

Coconut Milk

The richness of coconut milk can enhance your dairy-free white chicken chili without overpowering it with coconut flavor. For best results, use full-fat coconut milk and add it toward the end of cooking for a luscious finish.

Dairy Free White Chicken Chili Recipes

Slow Cooker White Chicken Chili

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (14.5-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced green chiles, undrained
• 1 (15-ounce) can sweet corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can diced green chiles, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1 (8-ounce) package cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. Add the chicken breasts to the slow cooker.
2. In a large bowl, combine the cannellini beans, green chiles, corn, diced tomatoes, diced green chiles, chili powder, cumin, oregano, salt, and pepper. Stir to combine.
3. Pour the bean mixture over the chicken breasts.
4. Add the chicken broth to the slow cooker.
5. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
6. Remove the chicken from the slow cooker and shred it using two forks.
7. Return the shredded chicken to the slow cooker.
8. Stir in the cream cheese until it is melted and incorporated.
9. Stir in the sour cream and cilantro.
10. Serve the chili hot with your favorite toppings, such as shredded cheese, avocado, diced onions, and tortilla chips.

Tips:

• For a spicier chili, add a pinch of cayenne pepper to the bean mixture.
• If you prefer your chili chunky, don’t blend any of the beans. If you prefer your chili smooth, blend about half of the beans before adding them to the slow cooker.
• This chili is also delicious with diced bell peppers, black beans, or blackeyed peas.

Toppings:

• Shredded cheese
• Avocado
• Diced onions
• Sour cream
• Tortilla chips

Nutrition Information:

• Calories: 460
• Fat: 20 grams
• Saturated Fat: 9 grams
• Cholesterol: 105 milligrams
• Sodium: 720 milligrams
• Carbohydrates: 45 grams
• Fiber: 9 grams
• Sugar: 10 grams
• Protein: 35 grams

Vegan White Chicken Chili

Ingredients:

For the Chili

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for a spicier chili)
• 1 (14.5-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can diced green chiles, undrained
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1/2 cup vegan cream cheese, softened
• 1/4 cup chopped fresh cilantro

For the Vegan “Chicken”

• 1 (14-ounce) package vegan chicken strips, diced
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Instructions:

1. Make the Vegan “Chicken”: Heat the olive oil in a large skillet over medium heat. Add the diced vegan chicken strips and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
2. Make the Chili: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
3. Stir in the oregano, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute to allow the spices to bloom.
4. Add the white beans, diced green chiles, corn, and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
5. Using an immersion blender or regular blender, partially blend the chili until it reaches your desired consistency. You can leave it chunky or blend it until smooth.
6. Stir in the softened vegan cream cheese until it is melted and incorporated. Add the chopped cilantro and season with salt and pepper to taste.
7. To serve, divide the chili among bowls and top with the cooked vegan chicken strips. Enjoy warm with your favorite toppings, such as shredded vegan cheese, avocado, sour cream, or tortilla chips.

Tips:

• For a richer flavor, use a combination of white beans, such as cannellini, navy, or Great Northern beans.
• If you prefer a spicier chili, increase the amount of cayenne pepper to your liking.
• For a more authentic “chicken” texture, you can use texturized vegetable protein (TVP) soaked in vegetable broth and seasoned with the taco seasoning.
• This chili is also delicious with diced bell peppers or a sprinkle of nutritional yeast for a cheesy flavor.

Nutrition Information (per serving)

• Calories: 360
• Fat: 12 grams
• Saturated Fat: 5 grams
• Cholesterol: 0 milligrams
• Sodium: 370 milligrams
• Carbohydrates: 50 grams
• Fiber: 10 grams
• Sugar: 4 grams
• Protein: 12 grams

Instant Pot White Chicken Chili

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 (14.5-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced green chiles, undrained
• 1 (15-ounce) can sweet corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can diced green chiles, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1 (8-ounce) package cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. Set up the Instant Pot: Place the chicken breasts in the Instant Pot.
2. Create the chili base: Pour in the chicken broth, cannellini beans, diced green chiles, corn, diced tomatoes, diced green chiles, chili powder, cumin, oregano, salt, and pepper.
3. Pressure cook: Seal the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
4. Shred the chicken: Once the pressure cooking is complete, let it naturally release pressure for 5 minutes, then manually release any remaining pressure. Remove the chicken from the pot and shred it using two forks.
5. Incorporate cream cheese and sour cream: Add the shredded chicken back to the pot along with the half and half. Add the cream cheese into smaller chunks so that it melts easier. Stir everything together well, then put the cover back on, and let it simmer for about 10 minutes to let the cream cheese melt into the chili. Salt and pepper to taste.
6. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, avocado, diced onions, and tortilla chips.

Tips:

• For a spicier chili, add a pinch of cayenne pepper to the chili base.
• If you prefer your chili chunky, don’t blend any of the beans. If you prefer your chili smooth, blend about half of the beans before adding them to the pot.
• This chili is also delicious with diced bell peppers, black beans, or blackeyed peas.

Toppings:

• Shredded cheese
• Avocado
• Diced onions
• Sour cream
• Tortilla chips

Vegan White Chili

Ingredients:

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon red pepper flakes (optional for a spicier chili)
• 1 (14.5-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can diced green chiles, undrained
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1/2 cup vegan cream cheese, softened
• 1/4 cup chopped fresh cilantro

For the Vegan Chicken:

• 1 (14-ounce) package vegan chicken strips, diced
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Make the Vegan Chicken:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced vegan chicken strips and cook, stirring occasionally, until browned and crispy, about 5-7 minutes.
3. Remove from the skillet and set aside.

Make the Chili:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the garlic and cook for 30 seconds more, until fragrant.
4. Stir in the oregano, cumin, paprika, red pepper flakes (if using), and salt and pepper. Cook for 1 minute to allow the spices to bloom.
5. Add the white beans, diced green chiles, corn, and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
6. Using an immersion blender or regular blender, partially blend the chili until it reaches your desired consistency. You can leave it chunky or blend it until smooth.
7. Stir in the softened vegan cream cheese until it is melted and incorporated. Add the chopped cilantro and season with salt and pepper to taste.

To serve:

1. Divide the chili among bowls and top with the cooked vegan chicken.
2. Enjoy warm with your favorite toppings, such as shredded vegan cheese, avocado, sour cream, or tortilla chips.

Tips:

• For a richer flavor, use a combination of white beans, such as cannellini, navy, or Great Northern beans.
• If you prefer a spicier chili, increase the amount of red pepper flakes to your liking.
• For a more authentic “chicken” texture, you can use textured vegetable protein (TVP) soaked in vegetable broth and seasoned with the taco seasoning.
• This chili is also delicious with diced bell peppers or a sprinkle of nutritional yeast for a cheesy flavor.

Nutrition Information (per serving)

• Calories: 360
• Fat: 12 grams
• Saturated Fat: 5 grams
• Cholesterol: 0 milligrams
• Sodium: 370 milligrams
• Carbohydrates: 50 grams
• Fiber: 10 grams
• Sugar: 4 grams
• Protein: 12 grams

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