White Bean Chili Recipe, GAPS and SCD Friendly

White Bean Chicken Chili - gluten free, GAPS Legal

This white bean chili is hearty and a nice change of pace from red chili. We love it topped with avocados, and leftovers are taken for lunch in a thermos the next day. You can even sneak a little chicken liver in, just fry it in butter, coconut oil, or ghee and then crumble in a couple tablespoons of the cooked liver and your family will never know the difference!

White Bean Chili

Serves 8, or 4 with lots of leftovers!

Ingredients
2 tablespoons butter or ghee
1 whole medium onion, diced
4 cloves garlic, crushed
2 Anaheim chilis, seeds removed, diced
1 pound white navy beans, soaked overnight and drained
4 cups chicken broth
4 cups filtered water
1 whole Jalapeno, Sliced
1½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon cayenne pepper
Sea Salt to taste (start with 1 tablespoon)

1 cup yogurt
2 egg yolks
3 cups cooked chicken, diced
½ pound grated Monterey Jack cheese
Yogurt for Garnish
Guacamole (optional)

Directions:

The egg and yogurt mixture thickens without using flour.  If you are not on SCD or GAPS, you can use cream in place of the yogurt.
In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft. Add the rest of the ingredients through Sea salt. Cook in the crock pot all day on low, or 4 hours on high.  After the beans are cooked through, 20-30 minutes before serving, stir in the chicken.  Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well.  Add Monterey Jack cheese to the pot just before serving and stir to melt.

This recipe first appeared in the Grain Free Meal Plan in Feb of 2011~ Sign up now for new yummy recipes every month!

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Comments

  1. Mmmmm… Looks tasty, There’s not enough time to make it tonight for dinner, but I’m definitely making it tomorrow.

  2. Could you use coconut milk and egg instead of yogurt, since I don’t do dairy at the moment?

    • I have, I’ll admit I like the yogurt better but the coconut milk works and is still good :)

    • Hi Maria – Since we have added ghee alone at this point in our GAPS journey, I used plain So Delicious coconut yogurt and added 2 oz of unsweetened coconut milk this evening and it thickened up and had a cheesy flavor and creamy texture. What a delicious recipe, Cara! Many thanks – for everything – you are a gift.
      Jeni :)

  3. we had this tonight and loved it! thanks, cara! i had lentils sprouted, so i used those instead of beans:)

  4. This is so tasty Cara, thanks! Even my picky kids ate it!

  5. Cara, I’m going to try a black bean version tomorrow. Looks good!

  6. I was excited to see you can eat white beans on GAPS! Why do you think that is the case???Thanks for the recipe.

  7. Linda Baker says:

    Just was told to go grain free. My dr. told me to go to this site and I think there is hope here!!! I wonder if one could just halve this recipe.. Look forward to being herre a lot!

  8. Made this tonight and it tasted really good! It did not thicken like I had hoped, but I think I had a lot of extra both since I used canned beans instead of dry. I was wondering if I bring the soup back to boil will it cause problems with the egg and yogurt being in it? Wasn’t sure if it would cause any curdling or anything! I want to use the broth to cook some rice to put in it for tomorrow night’s dinner.

    • I cooked rice with the excess broth from the soup and then added it back to the soup! It was very good that way! Of course not grain free that way, but still gluten free!

  9. I thought there was no dairy on GAPS.

  10. Ohhh! Sounds delicious! I especially like the idea of sneaking some liver into it! :)
    ~ Christine
    http://onceuponatimeinabedofwildflowers.com/

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