Irresistible Mediterranean Diet White Chicken Chili Recipe: Flavorful Fusion You Can’t Miss!

This article presents a unique twist on the classic white chicken chili, infusing it with Mediterranean flavors. It’s a delightful combination of Southern comfort food and the fresh, vibrant tastes of the Mediterranean. This recipe is not only easy to make, taking less than an hour, but also packed with flavor and health benefits.

Why This Recipe Works

This Mediterranean-style white chicken chili offers a comforting and satisfying experience while remaining zippy and fresh. The recipe cleverly replaces the traditional tomatoes, which provide a creamy and rich flavor in standard chili recipes, with lemony Chermoula. Chermoula, a vibrant North African marinade and sauce, brings a unique acidity and herbaceousness to the dish.

Key Ingredients and Their Benefits

Chicken: Boneless, skinless chicken breast is poached to create a lean protein base. The poaching liquid is reserved and used as a flavorful broth. Chicken is a lean protein source that contains niacin and other B vitamins to help support a healthy body.
Cannellini Beans: These white beans add creaminess and heartiness to the chili, providing protein and fiber.
Corn: Adds a touch of sweetness and texture.
Jalapeños: These bring a fresh heat that, along with chili powder and Aleppo pepper, creates a deeply complex spice profile.
Chermoula: This North African sauce is a star ingredient, offering a bright and herby flavor.
Coconut Milk: Canned full-fat coconut milk is used to create a creamy consistency while keeping the dish dairy-free. It doesn’t impart a coconut flavor due to the spices and lime.
Bone Broth: Homemade bone broth offers gut-healing collagen and proline.

Chermoula: The Mediterranean Twist

Chermoula is a vibrant and flavorful North African marinade and sauce, particularly popular in Moroccan cuisine. It is traditionally used to season and marinate fish, meat, and vegetables. You can also use a store-bought version.

Step-by-Step Instructions

Here’s how to make this flavorful white chicken chili:

Get Your Ingredients Prepped: Roughly chop 1 medium yellow onion. Drain and rinse 2 (15-ounce) cans cannellini beans. Slice off 1 1/2 cups’ worth of corn kernels from about 2 ears of corn (or use frozen). Finely chop 1 to 2 jalapeños (remove the seeds for less heat).
Sauté the Onion and Garlic: In a large Dutch oven set over medium-high heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
Poach and Shred the Chicken: Add 1 pound boneless, skinless chicken breasts and 6 cups water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
Season the Broth: To the pot with the cooking liquid, add the chili powder, cumin, paprika, and Aleppo pepper.
Stir in the Cannellini Beans: Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream.
Add the Corn and the Shredded Chicken: Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
Finish and Serve: Remove from the heat and add the lime juice and jalapeños. Stir in the Chermoula, starting with 1/2 cup and adding more to your liking.

Alternative Cooking Methods

Slow Cooker Instructions

Layer the onion, pepper, garlic, and spices in the bottom of a slow cooker.
Arrange the uncooked chicken on top in a single layer.
Add the drained canned beans, if using.
Turn the heat to high and stir in the coconut milk.
Cook until the chili is heated through.
Remove the chicken, and shred it with two forks. Then, return it to the slow cooker.

Instant Pot Instructions

Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper) to the bottom of the Instant Pot.
Lay the chicken in the pan over the onion and pepper mixture. Add the remaining 1 cup of broth and coconut milk; return to a simmer.
Add the garlic, cumin, oregano, chili powder, salt, and pepper.
Press ‘Cancel’. Lock the lid into place.
When cooking time is up, allow the pressure to naturally release for 10 minutes, then release remaining pressure using the quick-release method.
Return the shredded chicken to the Instant Pot. Add the coconut milk, additional 1/2 cup of broth (if needed), lime juice, and fresh cilantro. Stir to combine. Turn onto the sauté setting to heat through.

Tips for Achieving the Perfect Consistency

Puree Beans: Beans can be used to thicken the chili while adding fiber and protein. Drain and puree them in a food processor before adding them back to the pot.
Reduce: Simmering the chili on the stovetop for a longer period allows the liquid to reduce, resulting in a thicker consistency.
Add Cream or Coconut Milk: Stirring in a thick dairy product like cream cheese, sour cream, yogurt, or half-and-half can add thickness. Canned coconut milk with full fat doesn’t need conversions and can be substituted one-to-one for whole milk or half and half.
Make a Cornstarch Slurry: Mix cornstarch with cold water to create a slurry, then add it to the simmering chili.
Use Arrowroot Powder: Instead of cornstarch, use arrowroot powder to make a slurry.
Use a Flour Roux: A roux is made by whisking flour into melted butter to create a thick paste. This base is then used to thicken the chili.

Serving Suggestions

This white chicken chili is incredibly versatile and pairs well with a variety of toppings and sides:

Toppings: Fresh cilantro, avocado, jalapeños, crushed blue corn chips, Greek yogurt, chopped red onion, dill, feta, or crushed red pepper.
Sides: Good crusty bread, Garlic Bread, homemade cornbread, or homemade biscuits.

Variations

Vegan White Bean Chili: Omit the chicken and Greek yogurt. Add an extra can of white beans to thicken it up.
Creamy Gochujang White Chicken Chili: Add gochujang for a spicy kick.
One-Pot Greek Chicken Chili: Use dark meat chicken and Mediterranean-inspired veggies.

Storage Instructions

Refrigerate: This chili will keep in your fridge for up to 4 days in an airtight container.
Freeze: For longer storage, freeze the chili in an airtight container for up to 2 months.

Health Benefits

This Mediterranean white chicken chili is not only delicious but also offers several health benefits:

Lean Protein: Chicken provides essential amino acids for muscle growth and repair.
Fiber: Beans and vegetables contribute to digestive health and help keep you feeling full.
Vitamins and Minerals: Fresh vegetables and spices provide a boost of essential nutrients.
Dairy-Free: Using coconut milk makes this recipe suitable for those with dairy sensitivities or following a Whole30 diet.

Origin and Inspiration

White chili is a derivation of chili con carne, a Mexican dish that made its way up to Texas. Traditional chili con carne typically has beef, but at some point in the Southwest, white beans were added and chicken was subbed in to create what we now know as white chicken chili.

Read also: Delicious Mediterranean Recipes

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