White chili is distinct from traditional chili in three ways:
One, it’s made with chicken, not beef.
Two, it’s made with white beans, not kidney beans (or no beans at all, depending on which camp you’re in).
Three, it’s sometimes thickened with flour and milk or cream.
Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the flour since thickening the chili isn’t crucial to its flavor. What about the beans? Legumes can have a place on a Primal menu, so keep them in the chili if you like. Alternatively, swap in cubed white sweet potato to provide a creamy but slightly firm texture that’s similar to beans. Celery root, or celeriac, also has a neutral but earthy flavor that can substitute for beans.
White chicken chili is a perfect dish for all seasons. Double or triple the recipe below for a bigger crowd or for when you’re meal prepping for a whole week.
In a small bowl, combine the cumin, coriander, oregano, paprika, and salt together. Sprinkle half of the mixture all over the chicken thighs.
Heat 1 tablespoon of avocado oil in a large pot over medium heat. Once hot, add the chopped red onion and both peppers. Sauté for about 3 minutes until the vegetables have softened. Add the garlic and sauté until fragrant, about 30 seconds. Remove the vegetables from the pot and set aside.
Add the remaining avocado oil to the same pot. Once hot, add the chicken thighs. Cook them for 2 minutes on each side. Pour the water into the pot. Once the water begins to bubble, bring the water to a simmer and cover the pot. Cook the chicken for about 10 to 15 minutes or until it reaches an internal temperature of at least 165 degrees Fahrenheit. Remove the chicken from the pot and set it aside.
Add the diced sweet potato, half of the cauliflower rice, and the remaining spice blend to the pot. Cover the pot again and cook until the sweet potatoes are soft. Use an immersion blender to blend the potatoes and cauliflower in with the broth.
Shred the chicken or chop it into small pieces.
Bring the pot to a simmer again and add in the remaining cauliflower rice, shredded chicken, and onion/pepper mixture. Continue to gently heat for about 5 minutes, or until the cauliflower rice has softened. Add in the chopped cilantro. Taste and adjust seasoning as necessary.
Serve with optional toppings. Enjoy!
Recipe Notes:
For a lower-carb dish, substitute celery root, rutabaga, or turnip for the white sweet potato.
For a hotter chili, use more poblano peppers or add in diced jalapenos.
Save cooking and prep time by using frozen riced cauliflower.
White chicken chili is a perfect dish for all seasons. It’s also highly versatile. Customize the recipe with different vegetables or beans, then add your favorite toppings.
In a small bowl, combine the cumin, coriander, oregano, paprika, and salt together. Sprinkle half of the mixture all over the chicken thighs.
Heat 1 tablespoon of avocado oil in a large pot over medium heat. Once hot, add the chopped red onion and both peppers. Sauté for about 3 minutes until the vegetables have softened. Add the garlic and sauté until fragrant, about 30 seconds. Remove the vegetables from the pot and set aside.
Add the remaining avocado oil to the same pot. Once hot, add the chicken thighs. Cook them for 2 minutes on each side. Pour the water into the pot. Once the water begins to bubble, bring the water to a simmer and cover the pot. Cook the chicken for about 10 to 15 minutes or until it reaches an internal temperature of at least 165 degrees Fahrenheit. Remove the chicken from the pot and set it aside.
Add the diced sweet potato, half of the cauliflower rice, and the remaining spice blend to the pot. Cover the pot again and cook until the sweet potatoes are soft. Use an immersion blender to blend the potatoes and cauliflower in with the broth.
Shred the chicken or chop it into small pieces.
Bring the pot to a simmer again and add in the remaining cauliflower rice, shredded chicken, and onion/pepper mixture. Continue to gently heat for about 5 minutes, or until the cauliflower rice has softened. Add in the chopped cilantro. Taste and adjust seasoning as necessary.
Serve with optional toppings. Enjoy!
Notes
For a lower-carb dish, substitute celery root, rutabaga, or turnip for the white sweet potato.
For a hotter chili, use more poblano peppers or add in diced jalapenos.
Save cooking and prep time by using frozen riced cauliflower.
Nutritional information provided without optional toppings.
White chili is distinct from traditional chili in three ways:
