Description
A creamy, dairy-free white chicken chili made with coconut milk, tender chicken, and black beans for a bold, satisfying dish. Perfect for weeknight comfort with a Tex-Mex flair.
Ingredients
Coconut milk 1 can (13.5 fl oz) (full-fat for creaminess)
Chicken breast 1.5 lbs (boneless, skinless)
Garlic 4 cloves (mince or press)
Black beans 1 can (15 oz) (drained, rinsed)
Chipotle 1 jar (1 oz) (mild smokiness)
Pink Himalayan salt (optional)
Oregano
Light soy sauce (optional)
Vital wheat gluten (optional)
Coconut yogurt (alternative for thicker texture)
Instructions
Chop chicken into 1-2″ cubes
Mince garlic; drain beans
Heat oil in Dutch oven over medium-high
Add chicken; cook 8-10 mins per side until browned
Remove and set aside
Add garlic; cook 30 sec in same pan
Pour in beans, chipotle, and oregano; stir to mix evenly
Return chicken to pan
Carefully swirl in half the coconut milk; avoid vigorous stirring
Cover; simmer 30 mins
Wait 5 minutes before serving to thicken
Notes
Use light soy sauce for meaty depth
Add vital wheat gluten for meaty texture alternative
For split coconut milk, add gradually while off-heat
To fix watery chili, simmer uncovered 10-15 minutes
Taste after 20 mins and adjust seasoning
Optional: Add pink Himalayan salt for cleaner flavor
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg