Anti Inflammatory Paleo White Chicken Chili

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Paleo White Chicken Chili

This chili trades beans and cream for a cauliflower-thickened broth that still lands velvety and rich, thanks to a full can of coconut milk simmered down with roasted poblanos and warm cumin, oregano, and coriander. Charring the poblanos under the broiler first gives the whole pot a smoky depth that plain sautéed peppers just can't match, and searing the chicken thighs before shredding keeps every bite juicy instead of stringy. The cauliflower florets break down just enough to add body without turning mushy, so you get that classic chili texture in a lighter, vegetable-forward form. A finish of fresh lime juice brightens all that slow-simmered richness, and avocado slices on top add a cool, creamy contrast. It's a comforting, deeply flavorful bowl that fits neatly into an anti-inflammatory way of cooking, built on real whole foods from the aromatics up. Serve it with extra cilantro and lime wedges for a bowl that feels indulgent but still keeps things clean and nourishing.

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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
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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