White Bean, Corn, and Chicken Chili Recipe // Easy DAIRY FREE Chili

We tried a new dairy free recipe for dinner this week: White Bean, Corn, and Chicken Chili. Even though spring is here, temperatures are still cool so we are craving cold weather foods. This chili is light but hearty, delicious and easy to make!

White Bean, Corn, and Chicken Chili Recipe

My White Bean, Corn, and Chicken Chili recipe is quick and easy to make any time of year. I enjoy whipping up a big pot for my family to enjoy over two nights during the week.

Ever since I went on a dairy free diet, I started learning tricks to make recipes taste like they contain dairy (without containing any dairy!). White chili usually contains cream cheese to give it a creamy consistency. One way to create a creamy consistency without dairy is to puree the white beans. Use an immersion blender or food processor to puree the beans separately before adding them to the dutch oven. I didn’t puree the beans in this particular chili, but I have made other chilis using this trick!

Want to add toppings to your chili? We like to use these dairy free alternatives for our chili toppings, like Kite Hill Sour Cream or Violife Cheese Shreds. Our favorite plant based cheese for chili is Violife Cheddar Cheese because the shreds melt so well. Crumbled tortilla chips and sliced green onions are great dairy free chili toppings too!

White Bean, Corn, and Chicken Chili

This dairy free white bean, corn, and chicken chili is creamy, delicious, and an easy weeknight dinner. Make this chili in a dutch oven and serve with dairy free sour cream, vegan cheese shreds, and tortilla chips.

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Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1/2 onion diced
• 1 tsp minced garlic
• 1 1/2 lbs chicken breast chopped
• 3 cans white beans rinsed + drained – reserve a can of beans
• 2 cups frozen sweet corn
• 1 small jalapeño minced
• 1 can green chiles small can
• 32 oz chicken stock
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt + pepper (each)
• 2 tbsp your favorite chili seasoning OR 1 tbsp each cumin, chili powder, oregano

Equipment

• Dutch Oven

Method

 

1. In a dutch oven, heat the olive oil over medium high heat. Add the chicken and onions. Cook until chicken is browned. Add the garlic and cook 1-2 minutes.
2. Stir in the broth, chiles, and seasoning; bring to a boil.
3. Reduce heat to med-low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans, corn, and jalapeño.
4. Simmer for 20-30 minutes, stirring frequently.
5. Serve with dairy free sour cream, vegan cheddar shreds, and tortilla chips.

Notes

Looking for another chili recipe? Try this dairy free Sweet Potato Black Bean Turkey Chili recipe! It is a family favorite!