Dairy Free White Chicken Chili
Everyone will love this chili cook-off winning dairy free white chicken chili recipe with its delicious flavor from caramelized corn and spices!
Servings: 8
Calories: 142kcal
Ingredients
- 3 T olive oil
- 1 (15-oz) can corn, drained, rinsed, and dried OR 3 ears fresh corn dekerneled
- ½ tsp kosher salt
- 4 garlic cloves , minced
- 2 boneless skinless chicken breasts , marinated, grilled and shredded
- 1 tsp salt + salt to taste
- 2 T ground cumin
- 1 T fennel seeds
- 1 T dried oregano
- 2 tsp chili powder
- 3 T flour
- 4 cups low-sodium chicken broth
- 2 (15-oz) cans cannellini/white beans
- black pepper to taste
Chicken Marinade
- 1 T olive oil
- 2 T lime juice
- 2 T water
- 1 tsp cumin
- 1 tsp chili powder
- 2 garlic cloves , minced
- ½ tsp oregano
- ½ tsp smoked paprika
- 1 tsp fennel
Instructions
- Salt both sides of your chicken.2 boneless skinless chicken breasts
- Combine all of the marinade ingredients in a large zipper top bag and combine.1 T olive oil, 2 T lime juice, 2 T water, 1 tsp cumin, 1 tsp chili powder, 2 garlic cloves, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1 tsp fennel
- Add the chicken to the bag and let chicken marinade for at least a 1/2 hour. If not, go ahead and grill right away.
- Grill chicken until completely cooked inside. Once fully cooked, let cool, then shred chicken.
- Heat 1 T olive oil in a large pot over medium heat. Once hot, add corn.3 T olive oil, 1 (15-oz) can corn, drained, rinsed, and dried OR 3 ears fresh corn dekerneled
- Toss corn in olive oil to coat, sprinkle with kosher salt, and roast for 8-10 minutes or until caramelized and brown, only stirring every few minutes. Once caramelized pull out and set aside.1/2 tsp kosher salt
- Add 2 T olive oil to the same pot you used to cook the corn and heat to medium heat.
- Once hot, add chicken and cook for 1-2 minutes just to reheat.
- Sprinkle spices (up through chili powder) over chicken, cook for another minute.4 garlic cloves, 1 tsp salt + salt to taste, 2 T ground cumin, 1 T fennel seeds, 1 T dried oregano, 2 tsp chili powder
- Add flour to chicken, stirring to coat and cook for another minute.3 T flour
- Add 1 cup chicken stock to deglaze, scraping up all the brown bits from the bottom.4 cups low-sodium chicken broth
- Add the other 3 cups of chicken stock, beans, and corn. Bring to a boil.2 (15-oz) cans cannellini/white beans
- Lower the heat and simmer 30-45 minutes or until reduced by half and thickened.
- Salt to taste. Be careful to not over salt if you will be adding salty cheese and/or eating with salty chips. It's better to under salt.black pepper to taste
- Serve hot and garnish with cheese, cilantro, and other desired toppings.
Video
Notes
Salt and marinate your chicken for 30-60 minutes beforehand to give the chicken the best flavor. If you don’t have time, you can grill right away, but it’s better marinated.
Wait until your corn is caramelized before removing. You want it to have a bit of a brown caramelization to it to really get the sweet flavor of the corn.
Under salt the chili if you’re planning on eating it with salty chips and cheese.
Sprinkle spice evenly among the mixture rather than just dumping all in one place to help distribute the flavors in the chili.
Store leftovers in an airtight container in the fridge for up to five days or freeze in a freezer safe container for up to three months.
Nutrition
Calories: 142kcal | Carbohydrates: 7g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 231mg | Potassium: 297mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg