Warm up with this dairy-free, ultra-creamy white chicken chili made with coconut milk, white beans, and mild green chiles. It's a quick and easy bowl of comfort in just 20 minutes.
Abbey's Top Tip: Mash or puree some of the beans before adding them to the chili. This will thicken the broth and add another layer of texture.
Abbey's Recipe Twist
Coconut milk brings a wonderful flavor and texture departure from traditional tomato-based chili.
TL;DR: Recipe Highlights
What is it: A hearty white chili made with chicken, green chiles, white beans, and coconut milk.
Why you'll love this: This 20-minute dish comes together with pantry staples and rotisserie chicken. Coconut milk adds dairy-free creamy richness. It's a deliciously comforting fall dish.
How to make it: Sauté the onions, then add chiles and seasonings. Stir in coconut milk, beans, and chicken and heat until warmed through. Garnish and serve.
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Coconut Chicken Chili
This chicken chili is a twist on traditional beef or pork chili. It's mildly seasoned with cumin and green chiles, and coconut milk adds a delicious creamy consistency.
Many wonder if adding coconut milk makes the chili taste like coconut. It doesn't. Its mild coconut flavor is subtle and is hard to detect when paired with the seasonings in this dish.
Coconut milk is a delicious dairy-free way to add creaminess without compromising richness. It's also rich in nutrients, such as vitamin C and iron.
This chili is easy enough to whip up for lunch and satisfying enough to serve for dinner. Pair this chili with green chile and cheddar cornbread, coconut lime rice, tortilla chips, or ciabatta garlic bread.
Recipe Highlights
- Ready in just 20 minutes!
- Fuss-free with rotisserie or leftover chicken.
- Coconut milk adds creamy richness while offering a dairy-free option.
- Full of indulgent, comforting flavor.
Ingredient Notes
- Chicken: Rotisserie or leftover chicken adds ease to this recipe. Swap in chickpeas for a vegetarian option.
- White beans: Cannellini beans are a nutritious option that adds a creamy, buttery texture. Great Northern beans or navy beans can also be used.
- Coconut milk: This recipe utilizes a combination of full-fat and light canned coconut milk. Canned coconut milk has a richer taste and consistency than the carton varieties.
See the recipe card for complete instructions and ingredient amounts.
Recipe note: After testing this recipe with different combinations of chicken broth, cream, and coconut milk, I prefer the result when made with all coconut milk.
Garnishes for Chicken Chili
The best part of chili is adding even more flavor and texture with garnishes. Some of my favorites include avocado, radishes, jalapeños, scallions, cilantro, tortilla strips, and sour cream (omit for a dairy-free option).
Expert Tips
- To thicken the broth, mash or puree some of the beans before adding them to the chili. This also provides another layer of texture.
- For an even consistency, be sure to thoroughly stir or shake the cans of coconut milk since the fat in the milk tends to separate.
- Be careful not to boil the chili, as coconut milk can separate when heated at high temperatures.
- Make a large batch of baked thin-sliced chicken breasts to use in this chili and other various recipes throughout the week, such as this cozy creamy chicken enchilada soup.
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How to Make Dairy-Free White Chicken Chili
Step 1: Cook the onions until soft and translucent in a heavy pot over medium heat. Add the chiles, garlic, cumin, salt, and pepper, and cook for another minute.
Step 2: Add the coconut milk, white beans, and shredded chicken. Stir and cook for 2-3 minutes until warmed through. Adjust seasoning to taste, if needed. Serve with fresh lime and garnishes.
Recipe FAQs
White chili is made with chicken or pork, white beans, and green chiles. It does not have a tomato base but rather uses light-colored ingredients such as chicken broth, cream, coconut milk, and sometimes salsa verde.
To create a thicker base, mash some of the white beans with a fork to make a paste. Stir this into the chili, along with the remaining white beans. Cream cheese can also be added. As it melts, it will slightly thicken the broth. You may also opt for a traditional slurry of cornstarch mixed with chicken broth or water.
For the best taste and texture, I don't recommend freezing this white chili. While coconut milk can be frozen, it typically separates when thawed, resulting in a less-than-ideal consistency and mouthfeel.
Store chicken chili in an airtight container in the refrigerator for up to four days. Reheat over low heat, stirring to blend the coconut broth.
If you need to get dinner on the table quickly or simply want a comforting meal in a bowl, this coconut milk chili is the recipe for you. Set up a "build-your-own" chili bar with a variety of toppings and garnishes.
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📖 Recipe Card
White Chicken Chili with Coconut Milk
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EQUIPMENT
Ingredients
- 2 tablespoon olive oil
- 1 cup diced yellow onion
- 4.5 ounces canned green chiles (not drained)
- 1 teaspoon minced garlic
- 2 teaspoons ground cumin
- ½ teaspoon Kosher salt (plus more to taste as needed)
- ½ teaspoon black pepper (plus more to taste as needed)
- 13.5 ounces full fat coconut milk
- 13.5 ounces light or low-fat coconut milk
- 15.5 ounces cannellini (white) beans (rinsed and drained)
- 2½ cups shredded cooked chicken
Garnishes
- lime wedges
- scallions or cilantro
- sour cream
- pickled jalapenos
- tortilla strips
Instructions
- Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until the onion is soft and translucent. Add the green chiles, garlic, cumin, salt, and pepper. Stir and cook for another minute.2 tablespoon olive oil, 1 cup diced yellow onion, 4.5 ounces canned green chiles, 1 teaspoon minced garlic, 2 teaspoons ground cumin, ½ teaspoon Kosher salt, ½ teaspoon black pepper
- Add the coconut milk, beans, and chicken. Stir to combine. Heat until warmed through, another 2-4 minutes.13.5 ounces full fat coconut milk, 13.5 ounces light or low-fat coconut milk, 15.5 ounces cannellini (white) beans, 2½ cups shredded cooked chicken
- Taste and adjust the seasoning as needed. Serve with a squeeze of fresh lime juice and garnish with your choice of toppings. Store leftovers in the fridge for up to four days.
Notes
- To thicken the broth, mash or puree some of the beans before adding them to the chili. This also provides another layer of texture.
- Be sure to thoroughly stir or shake the cans of coconut milk since the fat in the milk tends to separate.
- Be careful not to boil the chili, as coconut milk can separate when heated at high temperatures.
- For optimal taste and texture, I don't recommend freezing this chili. When coconut milk is frozen, it tends to separate. While it can be stirred to reincorporate, the texture and consistency of the chili will not be optimal.
- Make a large batch of baked thin-sliced chicken breasts to use in this chili and other various recipes throughout the week, such as this cozy creamy chicken enchilada soup.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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