There’s no reason to miss out on hearty chili if you can’t have legumes! This white chicken chili with beans is sure to become a favorite. It’s comforting, flavorful, and so warming on a cold winter’s day.
One allergy that can seem tricky, especially in the winter months, is a legume allergy.
Any allergy can be tough to deal with, but in the winter, when it seems like everyone is eating hearty turkey chili, lentil soup, and other bean dishes, a legume allergy can make you feel like you’re really missing out.
Fortunately, you can still make a delicious white chicken chili without beans! Beans do add protein, fiber, and texture to chili, but they really aren’t necessary to make a hearty and flavorful chili.
This recipe for bean-free chili has lots of onion, corn, potatoes, and plenty of spice. Your family will love this easy recipe. It’s just right for serving with your favorite gluten free crackers or vegan cornbread.
When I served this white chicken chili to my family, no one missed the beans! I think they loved this recipe almost more than the usual chili I make that contains beans. This recipe is a little spicy, but if you want it hotter, add more salsa verde, or a spicier salsa.
If you are not comfortable with store bought salsa verde, you can make your own with a recipe like this one.
You can double this recipe if you need to feed a crowd – it would be a great dish to bring to a party or potluck.
Can I use a different meat in this chili?
If you prefer to use chicken thighs, you could do that. Or you could use white or dark meat turkey as well.
What can I use instead of potatoes?
If you can’t have potatoes, you could use more corn, or add other vegetables to the chili, like squash, carrots, or celery.
What to serve with bean free white chicken chili:
Disclosure: This post contains affiliate links.
White Chicken Chili without Beans.
A hearty white chicken chili made without beans - this is a family friendly recipe that is full of flavor!
- 1 sweet onion chopped
- 2 garlic cloves minced
- 1 Tablespoon olive oil
- 3 chicken breasts cut into pieces
- 4 medium sized Yukon Gold potatoes peeled and diced
- 1 1/2 cups frozen corn kernels
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup salsa verde
- 32 ounces chicken broth
- 1 Tablespoon cornstarch
- 3 Tablespoons water
Place the chopped onion and garlic in a large pot with olive oil. Cook until soft, about 7 minutes.
Add the chicken breasts, potatoes, corn, spices, salsa verde, and chicken broth. Raise the heat to high and bring the chili to a boil.
Reduce the heat to a simmer and place a lid on the pot. Simmer for 30 minutes or until the chicken is cooked through.
Place the cornstarch and water in a small container with a lid and shake well. Drizzle the cornstarch mixture into the chili and stir well until it starts to thicken. Cook for about 5 more minutes.
If you want the chicken cut into even smaller pieces, you can use kitchen shears to do that after it is cooked.
Serve with fresh cilantro, chopped red onion, and tortilla chips.
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
If you’re looking for a vegan chili recipe, try this vegan quinoa chili.