Creamy White Chicken Chili with Cannellini Beans, Sweetcorn, Roasted Peppers & Avocado-Lime Topping

Name: Creamy White Chicken Chili with Cannellini Beans, Sweetcorn, Roasted Peppers & Avocado-Lime Topping
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American, TexMex
Ingredients: Boneless, skinless chicken breast or thighs — 280 g; [ ] Olive oil — 1 tsp; [ ] Yellow onion, diced — ½ medium; [ ] Green bell pepper, diced — 1 small; [ ] Red bell pepper, diced — ½; 2 Garlic cloves, minced; 300ml chicken stock, Reduced-sodium; [ ] Cannellini beans, drained and rinsed — 1 × 400 g tin (about 240 g drained); [ ] Sweetcorn, drained — 100 g; [ ] Mild diced green chillies — 40 g, or to taste; 1 Small courgette, diced; 60 g Baby spinach; [ ] Light coconut milk — 80 ml; Ground cumin — 1 tsp; [ ] Dried oregano — ½ tsp; [ ] Smoked paprika — ½ tsp; [ ] Mild chilli powder — ¼ tsp, or to taste; Salt — To taste; freshly ground black pepper — To taste; Ripe avocado — ½; 1 Fresh lime; [ ] Spring onion, thinly sliced — 1; 2 tbsp Fresh coriander, chopped

6 steps

Prep:20minCook:4h

This healthy white chicken chili recipe is a clean eating meal you can throw in the crockpot and forget about. It's made with veggies, protein, beans and is still creamy even though it's dairy free.

Updated at: Fri, 23 Oct 2026 09:36:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories492.8 kcal (25%)

Total Fat14.6 g (21%)

Carbs43.5 g (17%)

Sugars10.3 g (11%)

Protein45.9 g (92%)

Sodium704.4 mg (35%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sauté the aromatic vegetables Heat the olive oil in a frying pan over medium heat. Add the onion, green pepper and red pepper. Sauté for approximately 4–5 minutes until softened. Add the minced garlic and cook for another 30–60 seconds, until fragrant. Transfer everything to the slow cooker.

Step 2

Assemble the chili Set aside approximately one-third of the cannellini beans for thickening the chili later. Add the remaining beans, sweetcorn, green chillies, chicken stock, courgette, cumin, oregano, paprika and chilli powder to the slow cooker. Stir gently and place the chicken breasts into the mixture, ensuring they are surrounded by liquid. Leave the coconut milk and spinach aside for now.

Step 3

Slow cook the chicken Cover and cook until the chicken reaches 74°C internally and can be shredded easily. For this smaller batch, begin checking after approximately 3–4 hours on HIGH or 5–6 hours on LOW. Molly's original larger-batch recipe specifies 4–6 hours on HIGH or 6–8 hours on LOW. Cooking times vary by slow cooker and chicken thickness. Use thawed chicken, not frozen chicken, when starting this slow cooker recipe.

Step 4

Make the chili naturally creamy Remove the cooked chicken and shred it with two forks. Blend the reserved cannellini beans with a few tablespoons of warm cooking liquid until smooth. Stir this bean purée into the slow cooker along with the coconut milk. Return the shredded chicken to the pot. This creates a thick, creamy broth without requiring dairy-free cream cheese or a large amount of coconut cream.

Step 5

Finish with spinach Add the baby spinach and gently stir through the chili. Cover and cook on HIGH for approximately 5–10 minutes, until the spinach wilts and the chili is hot throughout. Taste and season with salt, black pepper and fresh lime juice. For a thicker chili, simmer uncovered briefly if your slow cooker permits it, or transfer to a saucepan to reduce.

Step 6

Serve your balanced dinner Divide the chili evenly between two deep bowls, including plenty of chicken, beans, sweetcorn and vegetables. Top each bowl with diced avocado, chopped coriander and sliced spring onion. Serve with fresh lime wedges for squeezing over the chili.