Paleo Chicken Chili
by Sommer Collier — last updated on Feb 19, 2025 Healthy White Chicken Chili Recipe – A healthy, low-carb, low-fat, high-flavor, no bean chili recipe that will make your house smell like heaven. (Assuming heaven smells SPICY.)
Why We Love Healthy White Chicken Chili
Last time I checked it’s still January…. How’s your healthy New Year’s Resolution coming along?
Sorry. Didn’t mean to stick my finger in an open wound — no judgment from me.
We’ve been eating pretty clean around here, but I will tell you, my resolve might be slipping because Valentine’s cupcakes and chocolate-covered goodies are showing up in my dreams at night.
Last night’s dream is a little hazy, but I do remember a table full of petit fours, moody music, and, oh yes, I had purple hair. I am not sure what that was all about, but the petit fours looked sensational!
But, back to healthy. Chili is one of my favorite winter comfort meals and this healthy version of dairy free white chicken chili is no exception. Using very little oil, skinless chicken breast, and plenty of veggies, this paleo-friendly chili at the top of my list of new recipes this month.
My family loves this no-bean chili, and they have no idea they are eating “healthy food.” Which, of course, makes it doubly satisfying for me. It even makes great leftovers!
What Ingredients Are In A No Bean Chili Recipe?
Usually, white chicken chili is loaded with heavy cream, sour cream, and cheese.
My dairy free no bean white chicken chili recipe is thickened with a touch of creamy coconut milk and arrowroot powder. Arrowroot powder is a wonder thickening agent that is a great substitute for cornstarch for those on a grain-free diet.
Other ingredients used are:
- boneless skinless chicken breast (could swap for ground turkey or chicken if desired)
- diced onion
- bell pepper, any color will do
- jalapenos, for spice
- garlic… I mean, everything tastes better with garlic
- ground cumin
- coriander
- chicken broth
- green chiles, for more spice
What To Serve with Paleo Chicken Chili
As wonderful as it sounds to serve this no bean chili with some fresh Honey Cinnamon Cornbread or Tortilla Chips, I am attempting to keep my New Year’s resolution… at least for a couple of weeks. But don’t worry. There are plenty of delicious, hearty side dishes that will ensure you don’t even miss the carbs.
Instead, try Magic Mug Low Carb Bread, Baked Plantains, Sweet Potato Cakes, or even Baked Beet Chips as a comforting side dish without the naughty ingredients and the guilt. And while you’re at it, why not finish the night with some Paleo Chocolate Chip Cookies or Freedom Cookies.
Frequently Asked Questions
No special measures need to be taken. Put your chili in an air-tight container or freezer-safe bag and pop it in the freezer. This should keep your chili fresh for up to six months. When you’re ready to reheat it, allow it to thaw, then rewarm on the stovetop for 7-10 minutes. Add 1/2 cup of water or broth if the base is too thick.
Yep! Sauté the onions, peppers, jalapeño, garlic, and then chicken on the stove as instructed below. Then, add everything to the crockpot, whisking in the arrowroot powder. Cover and slow cook for at least 2 hours on high. However, you could leave the mixture on low for up to 6 hours.
Typically, chili is made with chili powder, tomatoes, and some form of beef or red meat. Alternatively, white chili uses green chiles and is often made with chicken, white beans, and a creamier dairy-based broth. In this recipe, we’ve managed to eliminate the dairy and the beans for a healthier meal. But don’t worry; it is still just as delicious!
See The Recipe Card Below For How To Make Paleo White Chicken Chili. Enjoy!
Other Paleo-Friendly Recipes You Might Like:
- Paleo Chinese Dumplings (Potstickers)
- The Best Paleo Lasagna
- Paleo Pancakes (Coconut Flour Pancakes)
- Paleo Coconut Shrimp Recipe
- Easy Chicken Piccata
- Paleo Ginger-Spiced Mixed Nuts from I Heart Umami
No Bean Chili Recipe with Chicken
Ingredients
- 1.5-2 pounds boneless skinless chicken breast, cut into bite size pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper, seeded and chopped (any color)
- 1-2 jalapenos, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 1 teaspoon coriander
- 4 cups chicken broth
- 14 ounces chopped green chiles
- 3 tablespoons thick canned coconut milk, unsweetened
- 3 tablespoon arrowroot powder
- chopped green onions and cilantro, for garnish
Instructions
- Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic.
- Sauté for 5 minutes, then add the chicken, salt and spices. Sauté another 5-8 minutes, until the chicken is nearly cooked through. Add the broth, green chiles, and coconut milk. Whisk in the arrowroot powder and bring to a boil.
- Lower the heat and simmer for 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.
Made this last night after pinning it a few days back… Have to stay this was SO much more flavorful than I imagined! I actually used a jar of Salsa Verde from Trader Joe’s in place of the green chilies and I think it was a great substitute. I made a roux with gluten-free flour instead of purchasing the arrowroot to thicken it up and it worked great. I’ll definitely be making this all winter long!
Have you done this in a slow-cooker before? If so, for how long and on what heat setting? Thanks! Looks amazing!!!!
Oh dear lord! This was, hands down, the best chili I’ve ever eaten. I made it for a friend who graciously accepts the role of guinea pig when I’m trying out new recipes and we both sat there groaning and moaning throughout the whole meal. I’m sure that anyone who heard us thought there was something kinky going on! This is going to be a regular occurrence at my house as it was simply amazing.
Thanks so much for this little gem!
this is a wonderful recipe! Beautiful fkavours and very easy to make. I wanted to mention the arrowroot though. Arrowroot loses its thickening ability when continually heated or boiled so it’s usually added as the last step of a recipe.
Anyway, lovely recipe again. I doubled it and made a huge batch for my meal delivery service. I’m sure everyone will love it
Thank you for this amazing recipe. It was the first time I tried to cook with coconut milk and it went out amazing! My boyfriend loved it and I will make it again and again and again. Thank you solo much! <3
I get majority of my recipes online but have never left a comment but this recipe is so amazing I feel I have to. I love this soup! I have made it about once every 2 weeks for the past few months. I love that it has so much flavor. Thank you!
Hi Steph, You just made my day! Thanks for coming by to comment. XOXO
Excellent!! My husband and I were both very pleased with our hot (temp and spice!) bowl of chili tonight. Thanks for the recipe!
Daughter allergic to coconuts. What do you suggest as alternative?
Hey Pamela, It’s tricky to find another ingredient to give it a creamy quality AND keep it paleo. You could try almond milk, but it won’t be as thick.
Try using one whole avocado, pureed with 2-4 Tbsp of almond milk to get creaminess without coconut milk
I know it’s been awhile since you posted this, but was wondering if it would do well to freeze it? I would love to make a big pot and freeze portions for later use.
Never mind…I didn’t read all of the comments before commenting myself! :)
This sounds delicious! Is this something I can freeze? Wondering how the coconut milk would hold up. Thanks!
Hi Jeri, I haven’t tried freezing it. We always eat the whole pot. But I’d love to hear how it works out if you freeze it!
Just made this for lunch (and for a couple of lunches this week) – could barely wait he 20 minutes to simmer. This is so good! Even my 16 year old, when he sees peppers and onions in anything – will not eat it – said this is super tasty. I did primalize it a bit with a handful of cheddar and a dab of sour cream. This recipe is a keeper!
WOW! Very flavorful and super easy thank you keep up the good work!