White chili has its own comforting properties that make it nearly a completely different dish from red chili. It can be creamy and fabulous, and I’ve even included an AIP-friendly recipe without nightshades. Awesome, right?
This chili gets its extra creamy, rich, luscious texture from an entire can of full-fat coconut milk. It also has parsnips, chicken and broth, yellow pepper, garlic, celery, onion, and the option to top it all off with some asiago cheese if you aren’t dairy free.
This easy chicken chili recipe is tomato-free and flavored with onion, bell pepper, jalapeno, garlic, cumin, coriander, chicken broth, and green chilies. Coconut milk helps to add a little bit of creaminess, healthy fats, and rich flavor to the tender bites of chicken.
This chili is legal on the Whole30, so if you’re feeling down about the extra limitations on your diet during your Whole30, you’ll want to bookmark this recipe and give it a try. It’s nourishing, it’s savory, and it has a hint of sweetened from the sweet potatoes. I bet this one is fabulous topped with sliced avocado!
With three kinds of peppers and an assortment of seasonings including garlic powder, sage, oregano, cumin, white pepper, and ground red pepper, you know this chili is going to be full of flavor and full of awesome. Best of all, this chili comes together in less than 20 minutes!
This chili is made in your slow cooker, but takes only 20 minutes to put together before you turn on your cooker! You can really change the flavor of this chili based on the salsa you choose—the recipe calls for pre-made, so you could use homemade salsa or your favorite store-bought version.
This final recipe uses butter or ghee, cumin, crushed red pepper, celery, coconut milk, and other ingredients to make a fabulous chicken chili you’ll cook up in your Dutch oven or a large heavy-bottomed pot like cast iron. If you’d rather use arrowroot starch than potato, go for it.
If you like a bit more heat than the average bear, try this recipe. It uses two teaspoons of chipotle chili powder and a pinch of red pepper flakes (more if you want, really!). The creamy coconut milk, bacon fat, onion, and garlic flavors really blend in this chili to create a fantastic dinner.
The jalapeno, Fresno, and diced green chili peppers in this recipe, along with a dose of cayenne pepper, will give it quite a kick. Thanks goodness for avocado, which really does the work of balancing the heat and flavors in this chili soup to keep it tasty and filling.
Suitable on the AIP paleo diet, this easy white chili recipe uses healing and nourishing bone broth, onion, garlic, fresh ginger, rutabaga, and coconut milk for a unique combination of chili flavors that’s full of warming ginger and savory coconut.
This especially colorful version of white chili is made with poblano, jalapeno, and bell peppers as well as butternut squash, garlic, shredded chicken, and seasonings like oregano and chili powder. Top with all your favorite toppings, like avocado, green onions, and salsa.
Who says white chili has to be made with chicken? This version uses a beef broth (bonus points if it’s homemade bone broth), pork tenderloid, garlic, onion, Anaheim chilies, jalapenos, oregano, cumin, cilantro, and other flavors.
This chili verde recipe is made with a bit of orange as well as green and white. You’ll need tomatillas, garlic, chicken bouillon (make sure it’s paleo), butternut squash, onion, poblano peppers, chili powder, shredded cooked chicken, and other ignredients to make this one happen.
This white-and-green chili is made with fresh tomatillos, plenty of garlic, onion, cilantro, jalapenos, lime juice and zest, cumin powder, sea salt, and what I consider to be the secret ingredient: honey.
(Read this next: 47 Hearty Paleo Chili Recipes)