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White Chili with Almond Flour Crackers

  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 60 min
  • Yield: 6 servings
Looking for a hearty weeknight meal? Try pairing our Almond Flour Crackers with a warm bowl of White Chili!
White Chili in a white bowl served with cilantro, lime, and Simple Mills Almond Flour Crackers

Ingredients:

2 tbsp olive oil 

1 yellow onion, chopped 

5 cloves garlic, minced 

1 jalapeno, seeds scraped out and diced 

1 poblano pepper, seeds scraped out and diced 

2 lb chicken breast, cut into cubes 

2 (7 oz) cans diced green chilies, drained 

32 oz chicken bone broth 

2 tbsp gluten-free flour 

2 (12 oz) cans cannellini beans, drained and rinsed 

1 tsp cumin 

½ tsp coriander 

½ tsp paprika 

½ tsp dried oregano 

½ tsp black pepper 

salt to taste 

 

Garnishes: 

1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers, lime, cilantro, radishes, and avocado 

Instructions:

HEAT olive oil in a large pot over medium-low heat. 

ADD onion, garlic, jalapeno, and poblano pepper, and sauté until slightly caramelized about 10-15 minutes. 

ADD chicken breast and cook until no longer pink on the inside.  

STIR in gluten-free flour and cook until it turns a golden color, about 5 minutes. 

ADD the beans, canned chilies, chicken bone broth, and spices, and bring to a boil. 

REDUCE the heat to low and simmer, stirring occasionally, until slightly thickened, about 20-30 minutes. 

SEASON with salt and pepper to taste. 

SERVE with Simple Mills Fine Ground Sea Salt Almond Flour Crackers and assorted toppings. 

 

 

Tips:

Leave the seeds in the jalapeno and poblano pepper for more heat