Today’s recipe will be the best white chicken chili recipe you’ll ever eat. Hands down. It’s one of my family’s favorite hearty recipes, without beans, that is both filling and quick to prepare.
My all-meat and veggie chili obsession began three years ago when I created my favorite recipe of all time. It’s relatively fast to cook, and the flavors are enhanced (I believe) when cooked in a cast iron pot or skillet.
For today’s recipe, I’ve partnered with Lodge, the makers of my favorite cast iron skillets and Dutch ovens, to share with you this wonderful chicken version of my already extremely popular recipe: All Meat and Vegetable Paleo Chili. With dozens of great reviews and over six million visits, it has been one of the most popular recipes on this website, until now.
I am confident that this white chicken chili recipe will rival the classic on both flavor and heartiness. It’s very filling, and the flavors are -once again- enhanced by simmering on low in my Lodge cast iron enameled Dutch oven.
The 6-quart size Dutch oven is the perfect size for a family. Whether you are cooking for four, six, or eight, it cooks meals to perfection. I cook the best pot roasts, soups, stews, gumbos, and bolognese sauce, and my ridiculously delicious chilis. It often goes from my stove top to the oven without a fuss, and it keeps food warm long after I remove it from the heat since the cast iron retains heat like no other cookware.
Let’s face it, the Dutch oven also looks gorgeous on the table.
So this chili recipe is just the kind of dinner you can put together with leftover chicken or a ready-to-eat rotisserie chicken from the store. If you don’t have poblano peppers, use an additional green pepper, but know that you’ll miss the smoky-heat that the poblano brings to the recipe.
I hope you enjoy this white chicken chili as much as my family does. If you try it, I’d love for you to leave a comment and let me know how much you enjoyed it.
What is your favorite meal to cook in a Dutch oven?
Paleo White Chicken and Veggie Chili Recipe
- 1 tablespoon oil
- 1 medium jalapeno pepper, seeds removed and minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 3 large zucchini, peeled and diced
- 1 rotisserie chicken, skin removed and meat shredded (about 3-4 cups)
- 1/4 cup chopped cilantro leaves, plus more for garnish
- 1 avocado, sliced
- Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
- Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the diced zucchini and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.
- Serve the chili in individual bowls topped with avocado slices, and cilantro.
- Kitchen Note:
- If you can’t find poblano peppers, you can use green peppers but the chili will not be as “smoky” in flavor.
- For lower heat, you can use 1/2 of the jalapeño pepper and freeze extra. For added heat, keep seeds and sauté them with vegetables.
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Lodge Cast Iron. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.