½teaspoonblack pepper(plus more to taste as needed)
13.5ouncesfull fat coconut milk
13.5ounceslight or low-fat coconut milk
15.5 ouncescannellini (white) beans(rinsed and drained)
2½cupsshredded cooked chicken
Scallions or cilantro
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.
Add the coconut milk, beans, and chicken. Stir to combine. Heat until warmed through, another 2-4 minutes.
Taste and adjust the seasoning as needed.
Serve with a squeeze of fresh lime juice and various garnishes.
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.