Description
A rich and comforting dairy-free chili made with coconut milk, white beans, and herbs. This vegan-friendly, plant-based dish delivers bold flavor and texture, perfect for those avoiding lactose or seeking a paleo option. The garlic-roasted beans and smoky spices create an indulgent yet healthful meal.
Ingredients
1 lb chicken thighs, diced
1 can (13.5 oz) full-fat coconut milk
1 can (15 oz) white beans
1 onion, finely diced
1 bell pepper, finely diced
3 garlic cloves, minced
2 tbsp olive oil or canola oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
2 cups vegetable broth
Salt to taste
Fresh cilantro for garnish
1 lime (optional, for acidity)
Instructions
Heat oil in a heavy pot over medium-high heat.
Add onion, bell pepper, and garlic; sauté 5 minutes until softened.
Stir in cumin, paprika, and oregano for 1 minute until fragrant.
Add chicken to the pot and cook until golden browned.
Pour in coconut milk and vegetable broth, ensuring ingredients are fully covered.
Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
Drain and rinse beans; add to the pot.
Blend half the chili for creaminess (optional), or leave as is.
Season with salt and garnish with fresh cilantro before serving.
Serve with a squeeze of lime if desired.
Notes
Browns chicken in batches for even crisping
Stir frequently to prevent coconut milk separation
Chill coconut milk can beforehand for thicker consistency
Add tofu for a vegan version, omitting chicken
Store leftovers in glass jars for up to 4 days
Enhance flavor with a splash of lime juice at the end
Adjust spice levels to taste
Use a ceramic or stainless steel pot for even heat distribution
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: Stewing/Blending (optional)
- Cuisine: American/Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 50mg
