Keto Spoonful

Cozy Comfort Without Compromise: Meet Your New Favorite Chili

Hey friend! Madison here, stirring the pot with a big ol’ grin because I’m about to share one of my all-time favorite recipes that’s like a fuzzy blanket for your taste buds. Ever have one of those days where the wind’s howling, your energy’s tanked, and only a steaming, soul-warming bowl of comfort will do? That’s exactly where this Whole30 White Chicken Chili was born—right in the sweet spot between “I need cozy” and “I want nourishing.”

Picture this: creamy dreaminess without a drop of dairy, bold spices dancing with bright lime, and tender chicken swimming in a broth that’ll make you close your eyes and sigh. It’s the unicorn of weeknight dinners—ready in 40 minutes, packed with clean ingredients, and so delicious even carb-lovers will beg for seconds. I created this gem during my first Whole30 when I was *this close* to trading my meal plan for a pizza delivery hotline. Spoiler: This chili saved the day (and my resolve). No boring rabbit food here—just big flavor, zero guilt, and the kind of satisfaction that makes you wanna lick the bowl. Ready to make magic? Let’s grab our aprons!

That One Snowy Night & The Chili That Saved Dinner

Okay, story time! Last winter, a surprise blizzard trapped my family indoors for days. By night three, we were down to random freezer finds and a can of chickpeas. My husband jokingly said, “Think you can keto-fy comfort food with *that*?” Challenge accepted! I spotted coconut milk, frozen chicken, and lonely spices in the pantry. What started as a “Hail Mary” experiment turned into pure alchemy—the moment that creamy cashew-coconut blend hit the pot, the kitchen filled with this insane aroma that made my teens abandon their screens. As we huddled around bowls, snow piling outside, my daughter mumbled through a full mouth: “Mom, this tastes like a hug.” And just like that, our blizzard blues vanished. Now, every time I make it, I remember how simple ingredients can create joy—even when life throws a curveball (or a snowball!).

Your Flavor Squad: Ingredients Demystified

Grab these pantry heroes—each plays a tasty role! Pro tip: Organic versions make this shine even brighter.

• 1 tbsp olive oil or avocado oil – Our flavor-starter! Avocado oil’s my fave for high-heat cooking, but olive oil brings that Mediterranean vibe.
• 1 small yellow onion, diced – The sweet, savory base. No yellow onion? A white onion or leek works!
• 2 cloves garlic, finely minced – Fresh is best! In a rush? ½ tsp garlic powder = 1 clove.
• 2 cups chicken broth – Low-sodium is key—you control the salt! Bone broth adds extra protein.
• 1 (7 oz) can diced green chilies – Mild and tangy. For heat, swap in 1 diced jalapeño (seeds removed).
• Spices (1¼ tsp cumin, ½ tsp oregano, ½ tsp chili powder, ½ tsp coriander) – Our flavor fireworks! Coriander’s citrusy notes are magic—don’t skip it.
• ¼ tsp cayenne pepper (optional) – My “wink of heat” trick. Add slowly—it builds!
• 1 (13.5 oz) can unsweetened coconut milk or cream – Creaminess without dairy! Shake the can first—it blends smoother.
• ½ cup raw cashews – The creamy secret! Soaked = silky texture. Nut-free? See variations below.
• 2½ cups cooked, shredded chicken – Rotisserie chicken = weeknight hero. Or poach 2 breasts in broth!
• 2½ tbsp fresh lime juice – Brightens everything! Bottled works, but fresh is zingier.
• 2 tbsp chopped fresh cilantro – Love it or hate it? Flat-leaf parsley works too.
• Diced avocado (for serving) – Adds cool creaminess. No avocado? Scoop of dairy-free “sour cream”!Print

  Whole30 White Chicken Chili

  

  Print Recipe

  This chili is a cozy hug in a bowl—creamy, comforting, and completely guilt-free. Born from a quest to keep meals nourishing and exciting, it’s a dairy-free twist on a classic that doesn’t skimp on flavor. Whether you’re warming up on a chilly night or prepping ahead for the week, this one’s a keeper.

  • Author: MadisonReynolds
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: serves 4–6 1x

  Ingredients

  Scale 1x2x3x

  1 tbsp olive oil or avocado oil

  1 small yellow onion, diced (about ¼ cup)

  2 cloves garlic, finely minced

  2 cups chicken broth

  1 (7 oz) can diced green chilies

  1¼ tsp ground cumin

  ½ tsp dried oregano

  ½ tsp chili powder

  ½ tsp ground coriander

  ¼ tsp cayenne pepper (optional for heat)

  Salt & pepper to taste

  1 (13.5 oz) can unsweetened coconut milk or coconut cream

  ½ cup raw cashews (for creaminess)

  2½ cups cooked, shredded chicken

  2½ tbsp fresh lime juice

  2 tbsp chopped fresh cilantro (plus more for garnish)

  Diced avocado (for serving)

  Instructions

  Soak cashews in hot water for 10 minutes. Blend with coconut milk until smooth.

  Heat oil in a large pot over medium heat. Sauté onion and garlic until soft.

  Stir in green chilies, spices, and chicken broth. Bring to a simmer.

  Add shredded chicken and the cashew-coconut blend. Stir well.

  Simmer for 10–15 minutes, stirring occasionally.

  Finish with lime juice and chopped cilantro.

  Serve with diced avocado and extra cilantro on top.

  Nutrition

  • Calories: ~390
  • Fat: 28g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 28g

Let’s Get Simmering: Your Foolproof Steps

Don’t worry—I’ve got your back with chef hacks at every turn!

1. Soak & Blend Cashews: Pour hot water over cashews (just-boiled = faster soak!). Wait 10 mins—they’ll plump like pillows. Drain, then blend with coconut milk until silky-smooth. (Hack: Add 2 tbsp broth if your blender struggles!)
2. Sauté Aromatics: Heat oil in a Dutch oven or heavy pot over medium. Add onion and garlic—sizzle 3-4 mins until soft but not brown! Stir constantly. (Tip: Sprinkle with a pinch of salt to draw out moisture.)
3. Spice It Up: Toss in green chilies, cumin, oregano, chili powder, coriander, cayenne (if using), and a crack of black pepper. Stir 1 minute—toast those spices! Smell that magic? That’s flavor blooming.
4. Broth Time: Pour in chicken broth, scraping any tasty bits off the pot bottom (that’s liquid gold!). Bring to a gentle simmer—bubbles just kissing the surface.
5. Chicken & Creamy Mix: Add shredded chicken and your cashew-coconut blend. Stir gently—don’t boil! A soft simmer for 10-15 mins thickens it perfectly. Stir occasionally. (Chef secret: Simmer uncovered for thicker chili!)
6. Finish Bright: Turn off heat. Stir in lime juice and cilantro. Taste! Need more salt? More lime? Make it yours.

Bowl of Sunshine: Serving It Up Right

Ladle that creamy goodness into deep bowls—it’s thick, so soup plates work great! Top with generous diced avocado (hello, healthy fats!), extra cilantro leaves, and a lime wedge on the side for squeezing. For ultimate cozy vibes, pair with simple roasted sweet potato wedges (Whole30-approved!) or crunchy jicama sticks. Serving a crowd? Set out toppings like sliced radishes or pepitas for DIY fun. Pro tip: Double the batch—it tastes even better tomorrow!

Shake It Up: 5 Tasty Twists

Make this chili your kitchen BFF with these riffs:

• Nut-Free Creaminess: Replace cashews with ⅓ cup sunflower seeds (soak same way!). Or use ¼ cup tapioca flour + ½ cup broth—whisk into step 5!
• Paleo Power: Swap chicken for shredded pork or ground turkey. Add diced sweet potato with the broth (simmer 5 mins longer).
• Spice Lover’s Rush: Add 1 tsp smoked paprika + extra cayenne. Top with pickled jalapeños!
• Garden Bounty: Stir in 1 cup spinach or kale at the end. Or add roasted cauliflower florets with the chicken.
• Post-Whole30 Indulgence: Top with shredded cheddar or a dollop of sour cream. Serve with cornbread!

Madison’s Kitchen Confessions

True story: The first time I tested this, I forgot to soak the cashews. Cue me frantically microwaving them in broth while my onions nearly burned! Lesson learned: Start the cashews first. Now I keep a jar of soaked cashews in my fridge for creamy emergencies (they last 4 days!). This recipe’s evolved too—originally I used almond milk, but coconut milk gives richer body. My kids beg for it weekly, and my favorite “hack” is dumping everything (yes, raw chicken included!) into a slow cooker on Low for 6 hours—shred chicken right in the pot. It’s foolproof, friends. P.S. If your chili disappears before hitting the table? You’re doing it right.

Your Chili Questions, Solved!

Q: Can I make this in my Instant Pot?

A: Absolutely! Sauté onions/garlic in pot. Add broth, spices, chilies, and RAW chicken breasts (1 lb). Pressure cook 10 mins. Quick release, shred chicken. Blend cashews+coconut milk separately, stir in with lime/cilantro.

Q: My chili’s too thick! Help!

A: No stress! Stir in ¼-½ cup broth or water until it’s your perfect consistency. Remember—it thickens as it cools!

Q: Can I freeze leftovers?

A: Yes! Freeze (without avocado) for 3 months. Thaw overnight in fridge. Reheat gently on stove—add broth if needed. The cashew cream holds up beautifully!

Q: Why no beans? I miss them!

A: Traditional white chili has them, but for Whole30 compliance, we skip legumes. Post-Whole30, add 1 can rinsed cannellini beans with the chicken!

Nutritional Per Serving (Serves 4-6)

Calories: ~390 | Protein: 28g | Carbs: 9g (Net: 6g) | Fat: 28g | Fiber: 3g
Prep: 15 mins | Cook: 25 mins | Total: 40 mins

This Whole30 White Chicken Chili is your ultimate cozy comfort food, offering all the richness and flavor without dairy or guilt. The creamy cashew-coconut blend gives the chili its luscious texture, while zesty lime and warm spices elevate every spoonful. It’s a weeknight lifesaver, ready in just 40 minutes, and perfect for meal prep. Whether you’re on a Whole30 journey or just craving something nourishing, this chili is a hearty, healthy, and family-approved dish that brings warmth and joy to your table. Plus, with a few simple variations, it’s adaptable to suit any flavor preference!