Healthy White Chicken Chili

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This white chili comes together super fast, making it a perfect weeknight family meal. But, it has a couple of surprises! First, it has a rich and creamy consistency, that you can achieve with no gluten and no dairy. Second, there's a secret ingredient that you might think is just for baking, but trust me, it really makes this recipe special. And, as if that's not enough, it's a great use for leftover shredded chicken or turkey, or even to make vegetarian or vegan.


  • 1 tbsp canola or vegetable oil
  • 1/2 cup frozen chopped onion
  • 1 —1 1/4 lbs ground chicken or turkey (recommend 85% lean, or 2-3 cups cooked shredded chicken, or leave out for vegetarian/vegan option)
  • 1 tsp granulated garlic
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cinnamon
  • 2 x 14-oz cans cannellini beans
  • 6 oz can diced green chiles
  • 5 oz can low-sodium chicken broth (or 2 cups homemade broth, or veggie broth)
  • 2 cups 8 oz Monterey Jack cheese, shredded, optional (you can skip the cheese for a vegetarian, dairy-free or vegan option)
  • Optional toppings: chopped cilantro, sliced jalapenos, sour cream, tortilla chips


  1. Preheat oven to 350
  2. Heat approximately 1 tbsp of vegetable or canola oil in a dutch oven or large pot over medium heat. Add the onion to the oil and saute until translucent, but do not brown.
  3. While the onions are cooking, open the green chiles and drain off excess liquid. Grate the cheese.
  4. If using ground chicken or turkey, add meat and cook completely, crumbling with a wooden spoon or a spatula. If you are using cooked, shredded chicken or turkey, just add it to the pot.
  5. Add the granulated garlic, kosher salt, black pepper and cinnamon to the meat and stir to combine, then add the green chiles and broth/stock.
  6. Using the empty broth can as a measuring cup, add one can of water. Stir well to combine.
  7. Open the cannellini beans and pour one can into a bowl. Using a potato masher, mash the beans. The smooth parts will mix into the broth and give chili a heartier/thicker texture. If you don’t care for the texture of whole beans, you can also blend them completely smooth and still get all of the protein and health benefits instead of leaving them out entirely. Add the whole beans and mashed beans to the chili.
  8. Cover and bring to a boil. Remove cover, reduce to simmer and cook (uncovered) while you prepare the rest of the meal.
  9. Add about half of the shredded cheese, if using, to the chili and stir in until melted.
  10. Add toppings your family loves and enjoy!


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