My secret ingredient to making this white chicken chili super rich and satisfying is a creamy cashew cream – just cashews, broth, lime, and miso. Traditional white chicken chili uses cream cheese, but this cashew cream gives you all the richness without the dairy. My kids devoured it. A cozy comforting weeknight meal.

Optional to help reduce gas and bloating: Add a 2-3 inch piece of kombu to the slow cooker. Kombu is a type of seaweed that helps break down the raffinose in the beans, thus reducing gas. Discard the kombu once the chili is fully cooked (like you would a bay leaf).

Ingredients

For the Chili Base:

• 1 cup dried cannellini beans, soaked and rinsed (soak 8-12 hours)
• 2 lbs boneless, skinless chicken breasts
• 1 yellow onion, diced
• 2 medium green bell peppers, diced
• 4 garlic cloves, minced
• 2 4-ounce cans diced green chiles, undrained
• 1 jalapeño, seeds and ribs removed, diced — optional, for a kick
• 5 cups chicken bone broth, plus more as needed
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• Salt and black pepper, to taste
• 2-3 inch piece of kombu (optional to reduce gas and bloating associated with beans)

For the Cashew Cream:

• 1 cup raw, unsalted cashews
• Hot water, enough to cover cashews, for soaking
• 1 TBSP miso
• 3/4 cup chicken bone broth
• Juice of 1/2 lime

For Serving:

• Chopped fresh cilantro, sliced avocado, lime wedges, microgreens, thinly sliced jalapeño if you like

Instructions

1. Cook the chicken and beans:

• Add the soaked + drained beans to a slow cooker. Add chicken, onion, green bell peppers, garlic, green chiles, and jalapeño if using.
• Pour in 5 cups bone broth. Add cumin, oregano, chili powder, smoked paprika, salt and pepper. Stir.
• If using, add the piece of kombu (optional to reduce gas and bloating).
• Cover and cook on LOW 6-8 hours, until beans are tender.

2. Make the cashew cream:

• About 20 minutes before it’s done, cover cashews with hot water, soak 15 minutes, drain.
• In a blender or food processor, blend drained cashews, 3/4 cup chicken broth, miso, and lime juice until completely smooth, about 2 minutes.

3. Assemble:

• Remove and discard the kombu (if using).
• Transfer chicken to a cutting board and shred with two forks. Return to slow cooker.
• Stir in cashew cream.
• If too thick, thin with extra broth a little at a time. Taste and adjust salt, pepper, lime.