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Dairy-Free Pureed Bean Chicken Chili
Rachel Kim

Dairy-Free Pureed Bean Chicken Chili

This second dairy-free option gets its creamy look entirely from white beans. A blender makes the broth smooth while whole beans preserve the chili texture. Green chiles and lime keep the bean base from tasting flat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 3 cans navy beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 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 stir in the garlic and cumin for 30 seconds.
  3. Blend 1 1/2 cans of beans with 2 cups broth until smooth and pour the mixture into the pot.
  4. Add the remaining beans, broth, green chiles, corn and salt and simmer for 15 minutes.
  5. Return the chicken for 3 minutes, remove the pot from the heat and stir in the lime juice.