White Paleo Chicken Chili

Paleo, Low-Carb, Keto, Gluten-Free, Dairy-Free, Minimal Ingredients, Easy

This white Paleo chicken chili is loaded with bite-sized chicken pieces, vegetables, and a mild flavor, making this a kid-approved family favorite meal!

How to Make White Paleo Chicken Chili

Most chili recipes are known for their spice, leaving your mouth on fire and serious heartburn to follow. With my white chicken chili recipe, I left out the vast amounts of chili powder, paprika, and jalapenos on purpose. I wanted to create a chili recipe the whole family can enjoy (yes, your kids and husband included)!

With that being said, if you’re looking for a little spice to your chili, add in 1 to 2 chopped jalapenos (depending on how spicy you like it) during step two or one 4-ounce can of green chili peppers during step three.

This is the perfect meal for the Paleo skeptics in your family. Yes! Food can taste delicious without all the additives, and this recipe will prove that!

When I first transitioned into the Paleo diet and lifestyle, my family was on board, but it took them a while to enjoy eating real foods (about 2 to 3 weeks). When we cleanse our palates of all the sugars, chemicals, and additives from the SAD foods, it is then we can start to embrace what real foods taste like!

With each bite, you’ll experience a savory flavor explosion paired with fresh vegetables and bite-sized pieces of chicken that will have you coming back for seconds.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your white chicken chili turned out, so please leave a comment and share it with your friends and family.

How to Make White Paleo Chicken Chili

1. In a large skillet, heat avocado oil over medium-high heat for 2 minutes or until the oil starts to shimmer.

2. Add celery, carrots, onions, and garlic and saute for 5 minutes or until they start to soften. Push vegetables to the side and add in the chicken, cumin, chili powder, coriander, oregano, salt, and pepper and cook for an additional 5 minutes or until the chicken is cooked through.

3. Pour the chicken broth and coconut milk into the skillet and bring to a boil, cover and reduce heat to low and simmer for 15 to 20 minutes until vegetables are fork-tender.

4. In a small bowl, combine arrowroot flour and water and pour it into the skillet. Whisk until the sauce starts to thicken. (As the chili cools it will thicken more).

How to Make White Paleo Chicken Chili

How to Store White Paleo Chicken Chili

Leftover chili can be stored in an airtight glass container for up to 5 days, making this an excellent dish for meal prepping the week’s lunches ahead of time. For meal prepping, store your desired portions into smaller individual containers that can be easily transported to and from work.

When ready to eat, heat on the stove over low heat for 5 minutes or microwave for 1 to 2 minutes or until warm to the touch.

Chili can be frozen in an airtight freezer-safe container for up to 3 months in the freezer. Remove from the freezer 24 hours before eating and defrost in the refrigerator.

Essential Equipment for Making White Paleo Chicken Chili

Large Skillet – I love my stainless steel pans and skillet I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.

When it comes to cooking this dish, there are other options, such as using a Dutch oven or a crockpot.

How to Make White Paleo Chicken Chili in the Crockpot

If you love crockpot meals, you’ll enjoy knowing you can also make this chili in the crockpot! Browse all of my favorite crockpot meals.

The night before or the morning of, place chicken, celery, carrots, onions, garlic, spices, chicken bone broth, and coconut milk into a 6-quart or larger crockpot. Cover and cook on low for 4 to 6 hours or until meat is no longer pink and vegetables are fork-tender.

For a thicker chili, before serving, in a small bowl, combine arrowroot flour and water and whisk into the chili until it starts to thicken.

White Paleo Chicken Chili in a Bowl

More Paleo Skillet Recipes

Southwest ChiliBusy weeknights call for easy meals, like this 30-minute Paleo southwest chili. Enjoy the fragrant notes and southwest spice in each bite.

Tuscan Chicken SkilletBring the Mediterranean home with this Creamy Paleo Tuscan Chicken Skillet. Enjoy all the flavors of Tuscany in this 30-minute, one-pan meal.

Sloppy Joe’sHomemade AND easy to make! Ready in thirty minutes and enjoy over a baked sweet potato or homemade Paleo bread.

Basic Staples for Making White Paleo Chicken Chili

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Chicken – For most of us hunting down or raising our own chicken is out of the question, so the next best option is purchasing locally pastured raised chickens. You can typically find pastured raised chickens at farmer’s markets, co-ops, local farms, and butchers.

Produce – Its always best to choose local or organic when you can. If using conventional toppings, make sure to wash and peel as necessary.

Spices – The spices below provide a delicious and aromatic flavor to the chili.

Chicken Bone Broth – You can use broth and stock interchangeably.

Full-Fat Coconut Milk – Full-fat coconut milk is an excellent substitute for dairy milk! For this recipe, you can also use equal parts of almond milk if you prefer. This may change the taste and texture. **This recipe does not have a strong coconut flavor!!

Arrowroot – The arrowroot flour acts as a thickening agent for this chili and can replace corn starch in any dish.

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How to Make White Paleo Chicken Chili
How to Make White Paleo Chicken Chili
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White Paleo Chicken Chili

This white Paleo chicken chili is loaded with bite-sized chicken pieces, vegetables, and a mild flavor, making this a kid-approved family favorite meal!
Course Dinner, Lunch
Keyword blackened chicken, dairy free, paleo, white chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 219kcal
Author Angela Blanchard

Equipment

  • Large Skillet

Ingredients

Instructions

  • In a large skillet, heat avocado oil over medium-high heat for 2 minutes or until the oil starts to shimmer.
  • Add celery, carrots, onions, and garlic and saute for 5 minutes or until they start to soften. Push vegetables to the side and add in the chicken, cumin, chili powder, coriander, oregano, salt, and pepper and cook for an additional 5 minutes or until the chicken is cooked through.
  • Pour the chicken broth and coconut milk into the skillet and bring to a boil, cover and reduce heat to low and simmer for 15 to 20 minutes until vegetables are fork-tender.
  • In a small bowl, combine arrowroot flour and water and pour it into the skillet. Whisk until the sauce starts to thicken. (As the chili cools it will thicken more).

Nutrition

Calories: 219kcal | Carbohydrates: 6g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 414mg | Potassium: 439mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2767IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.