Low Sodium Paleo White Chicken Chili

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Charred poblano peppers bring smoky depth to this cozy chili, while shredded chicken thighs simmer low and slow in a rich, coconut milk-based broth until fall-apart tender. Cauliflower florets stand in for beans here, soaking up warm notes of cumin, oregano, and coriander as everything melds together in one pot. A finishing squeeze of fresh lime juice brightens the whole bowl, and creamy avocado slices plus a scatter of cilantro on top take it over the edge. It's hearty, spoonable comfort food that still feels light, thanks to the vegetable-forward base and full-fat coconut milk doing the heavy lifting. This one's a great pick if you're building your seasonings from scratch and want full control over every ingredient that goes into the pot, making it an easy fit for an added salt–conscious kitchen. Serve it straight from the Dutch oven with extra lime wedges on the side for anyone who wants a little more zing.

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Ingredients

4 servings

2 poblano peppers
Fresh Poblano Pepper Fresh Poblano Peppers Poblano/Pasilla Peppers - 0.25 Lb Poblano/Pasilla Peppers PRODUCE Poblano Pepper
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2 tbsp avocado oil, divided
1 ½ lb boneless, skinless chicken thighs
1 tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (4 oz) diced green chiles
2 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
3 cups cauliflower florets, cut into small pieces
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the poblano peppers on a foil-lined baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the stems and seeds, and dice the flesh. Set aside.
2
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pot. Flip and cook for another 3–4 minutes. Transfer to a plate — the chicken will not be fully cooked through at this point.

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