White chili is becoming our new favorite kind of chili. And if tomatoes tend to give you stomach issues, white chili is a good substitute for traditional chili. Traditional white chili often calls for dairy, such as sour cream and heavy cream, but being that I’m dairy intolerant, I like to substitute these with plain coconut yogurt (I get this from special grocery stores such as Sprouts (located in the west) or Whole Foods) and the heavy cream I actually just omit, but if you wan to still use it you can put heavy coconut cream in its place. My white chili recipe is a spin-off of the “Creamy White Chili Recipe,” by Taste of Home.
- 1 pound ground turkey cooked until fully brown
- 1 medium onion chopped (optional)
- 1 1/2 teaspoons garlic powder
- 1 tablespoon avocado oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 cups of organic free range chicken broth or bone broth
- 2 cans (4 ounces each) chopped green chilies (or 1/2 cup green chili salsa)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup (8 ounces) dairy free plain yogurt
- 1/2 cup dairy free heavy cream (optional)
In a saucepan, saute the ground turkey, onion and garlic powder in avocado oil until the turkey is no longer pink. Add rinsed beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in plain yogurt and cream. Serve immediately. Yield: 7 servings.
Enjoy!! And leave us a comment!