Description
A comforting and flavorful White Chicken Chili featuring tender chicken breast, creamy (plant-based) cheese, cannellini beans, and a blend of aromatic spices. This easy-to-make recipe delivers a luscious texture, balanced heat, and satisfying nutrition, perfect for cozy dinners any time of the year.
Ingredients
Scale
Main Ingredients
- 1 lb skinless, boneless chicken breast, cut into pieces
- 2 cups cannellini beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced green chilies
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon apple cider vinegar (natural)
- 1 cup creamy (plant-based) cheese
- 1 teaspoon natural gelling agent
- 2 tablespoons olive oil
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
- Cook Chicken: Add the chicken breast pieces to the pot and cook until browned on the outside. Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and cook for 10 to 12 minutes until the chicken is cooked through.
- Shred and Return Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, stirring it back in with the broth and aromatics.
- Add Beans, Chilies, and Spices: Stir in the cannellini beans, diced green chilies, ground cumin, dried oregano, and vegetarian Worcestershire sauce (natural). Mix well and let the chili simmer gently for another 10 minutes to blend the flavors.
- Finish with Cream and Natural Gelling Agent: Stir in the creamy (plant-based) cheese and natural gelling agent. Add the apple cider vinegar (natural) and stir until the cheese melts and the chili thickens to your preferred consistency. Adjust salt and pepper to taste.
Notes
- Use freshly ground cumin and oregano for enhanced flavor.
- Cook chicken just until done to keep it juicy and tender.
- Add vegetable broth gradually when reheating to maintain the perfect consistency.
- Simmer chili gently on low heat to deepen flavors without breaking down texture.
- Stir regularly, especially after adding natural gelling agent, to prevent sticking or burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 55mg
Keywords: White Chicken Chili, plant-based cheese, creamy chili, cannellini beans, comforting recipe, gluten free chili
