Paleo White Chicken Chili

Paleo White Chicken Chili is easily prepared in a slow cooker with chicken, sweet peppers, jalapeños, cumin, and oregano. This no-bean chili is a family-favorite recipe!

Chicken just got a whole lot spicier with this easy Paleo White Chicken Chili recipe, and it’s time to spread the word. Pretty much my favorite chili ever, I devoured my first bowl of traditional white chili when K-Hubs and I were dating. His friend made some for a Friday night gathering, and I could not contain myself. Like, forget what everyone else is doing. I’m just going to be over here with my face in a bowl of chicken, broth, cumin, and pure joy. Before that night, I didn’t even know white chili existed. What is this magic, I wondered to myself, in between spoonfuls, and how do I get it into my own life on the regular? Ever since then, I have been a white chili fanatic, and now I have paleo-ized it so the entire family can share in its magic.

The secret is in the cumin + oregano combo. Warm, earthy flavors that are slightly bitter, these two pair up nicely with sweet peppers, jalapeños, cilantro, and onions. Add a little salt and pepper for good measure and you just made yourself a batch of white chicken chili!

Since we’re making this white chili recipe a paleo version, I wanted an ingredient that could replace the beans. Cauliflower to the rescue! Because of its neutral flavor, it easily replaces legumes without overpowering the rest of the chili ingredients. And if cauliflower isn’t your thing, then you can always throw in a handful of chopped sweet potato. Now, unlike cauliflower, sweet potatoes will, as their name implies, add a sweetness to the soup. But it’s certainly a paleo option if you’re looking to replace a few ingredients. So can an easy white chicken chili recipe with no beans actually taste good? Or are we just kidding ourselves? 

I’m here to tell you that no-bean white chicken chili is FABULOUS.

There is something so timeless about it. Whereas I typically think of red chili as being a cool/cold weather recipe, this Paleo White Chicken Chili recipe works a “whenever” vibe. It is as perfect for Friday night shindigs in June as it is for Friendsgiving celebrations in November.

In the meantime, if you’re in the mood for some serious spice in a super-simple chili recipe in the slower cooker, then let’s make some Paleo White Chicken Chili. Friday night gatherings just got a whole lot better!

PALEO WHITE CHICKEN CHILI INGREDIENTS:

Below are the ingredients you’ll need to make Paleo White Chicken Chili.

• Chicken breast and homemade bone broth. I have made this with pre-cooked, thawed, and frozen chicken before. Precooked and thawed are typically fairly easy to work with. If placing frozen chicken in the slow cooker, then prepare for a white film to form at the top as the soup cooks. I found that scooping out the ingredients once the soup is done and running the broth through a mesh strainer, did the trick.
• Sweet peppers, jalapeños, fresh garlic, and white onion. Add the jalapeños, garlic, and white onion at the start of the cooking process. You can add the sweet peppers then, as well, if you like them soft when served. For crunchier peppers, add them within the last hour of cooking time.
• Cauliflower florets or chopped sweet potato. In place of beans, add a few cups of either cauliflower florets or chopped sweet potato. If using cauliflower, add them with about 1-2 hours cooking time remaining. If using sweet potatoes, add them either right at the beginning of the cooking process or after a few hours of cooking. Sweet potatoes typically take longer to cook than do cauliflower florets.
• Cumin, oregano, sea salt, and coarse black pepper. Add as much or as little of each of these spices and seasonings as desired.
• Fresh cilantro and green onion. Garnish your Paleo White Chicken Chili with fresh cilantro leaves and finely sliced green onion.

For an even spicier Paleo White Chili, add green chilies to the mix.

HOW TO MAKE PALEO WHITE CHICKEN CHILI:

Below are the steps to make your very own Paleo White Chicken Chili. Enjoy!

1. Set a slow cooker for about 6 to 8 hours. Combine the chicken breast and homemade bone broth in the slow cooker, and add the jalapeños, fresh garlic, and white onion to the mix. If desired, add the sweet peppers at this point as well. For crispier peppers, add them within the last hour of cooking time.
2. Sprinkle cumin, oregano, sea salt, and black pepper over the mixture and stir to blend the ingredients.
3. If using chopped sweet potato, add them now or within the first 1-2 hours of cooking. If using cauliflower florets, wait and add them with about an hour of cooking time to go.
4. Cover with a lid and let cook.
5. When ready to serve, garnish with fresh cilantro and sliced green onion. To add more heat to the chili recipe, add green chilies to the soup.
6. Refrigerate leftovers in glass jars for about 2-3 days.

And now you have dinner ready to go! And delicious leftovers, if there are any! 🙂

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Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.