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Dairy-Free Coconut White Chicken Chili
Rachel Kim

Dairy-Free Coconut White Chicken Chili

Full-fat coconut milk gives this dairy-free chili a velvety broth without making it taste like dessert. Lime, cumin and green chile keep the flavor savory and bright. Simmer gently after adding coconut milk so the fat stays emulsified.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced white onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 2 cups low-sodium chicken broth
  • 1 can full-fat coconut milk 13.5 oz
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then add the garlic and cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, green chiles, broth and remaining salt.
  4. Simmer for 15 minutes, lower the heat and stir in the coconut milk and chicken.
  5. Warm gently for 4 minutes without boiling and finish with lime juice.