Dairy-Free White Chicken Chili for the win!
Despite having not one bit of dairy in it – no cow’s milk, no butter, no cheese, NADA! – this Dairy-Free White Chicken Chili brings incredible creaminess. It’s decadent and flavor-packed and makes hearts – and stomachs – rosy-glow, curled-up-by-the fire happy.
I like dairy, but it generally doesn’t like me (RUDE, dairy!). So I’ve been cutting back on it where I can, making it more of an intentional indulgence. What makes this Dairy-Free White Chicken Chili so exciting for me is how closely it resembles its cow’s-milk-laden colleagues. Frequently it faked out my brain during the course of me eating it, making me think, “I need my lactose pill.” Or not, Self, or not! Dairy-Free White Chicken Chili is THAT good, being all sneaky with its flavor, making you think its sumptuous creaminess comes from full-fat animal milk instead of the plant-based trifecta of coconut oil, flour, and unsweetened almond milk.
My lactose intolerance wasn’t the only thing that compelled me to create this Dairy-Free White Chicken Chili. Making Well Plated by Erin’s Healthy Chicken Pot Pie for a lunch I hosted for two friends back in October was the main inspiration. WOW! is that pot pie delicious. I had no idea that flour and almond milk could lend such richness to a dish. The reception of that pot pie had me thinking about the dairy-based soup recipes I’ve crafted for A Cookable Feast (here’s looking at you, Creamy Sausage, Potato, and Kale Soup!) and whether I could create something as luxurious tasting with nut milk. Spoiler alert: I could!
Besides being satisfyingly creamy, this Dairy-Free White Chicken Chili is loaded with healthful veggies (carrots and corn, jalapeños and onion and garlic), lean protein (chicken and cannellini beans) and spice-laden flavor. If you don’t do spicy, you can reduce the heat by eliminating the cayenne pepper.
Here’s to celebrating wins where we can, in our meals and every other aspect of our lives. Now, on to the recipe!
This white chicken chili is so chock-full of creamy, cozy, vibrant flavor, it's easy to forget it's dairy free!
Add the tablespoon of oil, onion, and garlic to a large pot over medium-high heat. Sauté until softened, stirring frequently, about three to four minutes.
Add the jalapeño and let cook an additional two minutes.
Add the stock, chicken, beans, corn, carrots, and spices. Bring to a boil, then reduce heat to cook at a gently rolling simmer for 25 minutes.
During the last few minutes of the simmering process, melt the coconut oil in a saucepan over medium-low heat. Whisk in the flour so that a smooth paste forms. Stir in the milk a little at a time, melding it with the coconut oil-flour paste to create a creamy sauce. Reduce heat as needed during this process.
Once the creamy sauce has been created, stir it immediately into the larger pot of ingredients. And voilà – your Dairy-Free White Chicken Chili awaits! Serve with your desired garnishes.