Name: Creamy Gochujang White Chicken Chilli recipe
Ingredients: 2 lbs Boneless, Skinless Chicken Breasts: Chicken breast is the lean protein base of this chili, providing a hearty and satisfying element. Choosing Chicken: Opt for boneless, skinless chicken breasts for ease of preparation. You can also use boneless, skinless chicken thighs for a richer, more flavorful chili, as thighs tend to be more moist and flavorful than breasts.; Preparation: You’ll be shredding the chicken after cooking, so there’s no need to pre-cut it. Using quality chicken is important as it is the primary protein source. Consider organic or free-range chicken for potentially better flavor and ethical sourcing.; 1 large Yellow Onion, diced: Onion forms the aromatic base of the chili, adding depth and savory sweetness as it cooks down. Yellow onions are a versatile choice for chili, providing a balanced flavor. Dicing: Dice the onion into small, even pieces so it cooks evenly and blends seamlessly into the chili. You can also use white or sweet onions, though yellow onions are generally preferred for their robust flavor in savory dishes.; 2 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent and savory notes that complement the other flavors in the chili, especially the gochujang. Freshly minced garlic is crucial for the best flavor. Minced Garlic: Mince the garlic finely or use a garlic press to ensure it distributes evenly throughout the chili and its flavor infuses well. You can adjust the amount of garlic to your preference – some may prefer more or less garlic intensity.; 2 (15-ounce) cans Great Northern Beans, rinsed and drained: Great Northern beans are the classic bean choice for white chicken chili. They are creamy, mild in flavor, and hold their shape well during cooking, contributing to the chili’s hearty texture and creamy consistency. Rinsing and Draining: Rinsing and draining the beans removes excess sodium and canning liquid, which can sometimes have a metallic taste. Rinsing also helps to prevent the chili from becoming overly starchy.; Alternative Beans: You can substitute Great Northern beans with other white beans like cannellini beans (white kidney beans) or navy beans. Cannellini beans are slightly larger and creamier, while navy beans are smaller and also very creamy.; 1 (4-ounce) can Diced Green Chiles, undrained: Diced green chiles add a mild, slightly tangy heat and a subtle vegetal flavor that enhances the complexity of the chili. Using undrained green chiles adds moisture and flavor from the canning liquid. Heat Level: Canned diced green chiles are generally mild in heat. If you prefer a spicier chili, you can use hot diced green chiles or add a pinch of cayenne pepper or red pepper flakes.; Fresh Green Chiles (Alternative): You can use fresh green chiles like Anaheim or poblano peppers instead of canned. Roast, peel, seed, and dice them before adding to the chili for a fresher flavor.; 1 cup Chicken Broth: Chicken broth provides the liquid base for the chili, adding depth of flavor and helping to cook the ingredients. Use low-sodium chicken broth to control the overall salt level of the chili. Broth Type: Low-sodium chicken broth is recommended. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be used as a vegetarian alternative, though it will slightly alter the flavor profile.; ¼ cup Gochujang (Korean Chili Paste): Gochujang is the star ingredient that gives this chili its unique and incredible flavor. It’s a fermented Korean chili paste that is spicy, savory, slightly sweet, and umami-rich. Gochujang Flavor: Gochujang provides a complex heat that is different from the pure heat of chili peppers. It has a fermented depth and a subtle sweetness that complements the creamy base of the chili beautifully.; Heat Level: Gochujang’s heat level can vary depending on the brand and type. Start with ¼ cup and adjust to taste. If you are sensitive to spice, start with less and add more gradually.; Gochujang Substitute (Less Recommended): There isn’t a perfect substitute for gochujang, as its flavor is quite unique. If you absolutely cannot find gochujang, you could try a combination of red pepper paste (like harissa) mixed with a little soy sauce and a touch of brown sugar to attempt to mimic some of its flavor characteristics, but it will not be the same.; 1 teaspoon Dried Oregano: Dried oregano adds a warm, slightly peppery, and aromatic herb note that complements the savory flavors of the chili. Dried vs. Fresh: Dried oregano is preferred in chili as its flavor is more concentrated and holds up well during long cooking times. Fresh oregano can be used as a garnish but is less impactful when cooked in the chili.; 1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that enhances the depth and complexity of the chili, especially complementing the gochujang and beans. Freshly Ground (Recommended): For the most potent flavor, use freshly ground cumin seeds or freshly ground cumin powder. If using pre-ground cumin powder, ensure it is fresh and fragrant.; ½ teaspoon Salt, or to taste: Salt is essential for enhancing all the flavors in the chili and bringing it to life. Start with ½ teaspoon and adjust to taste. Taste and Adjust: Salt is crucial for flavor balance. Taste the chili after cooking and add more salt gradually until the flavor is well-rounded and savory. Remember that chicken broth and gochujang can also contain sodium, so season carefully.; ½ cup Heavy Cream or Full-Fat Coconut Milk (for dairy-free option): Heavy cream or full-fat coconut milk adds richness and creaminess to the chili, creating that luxurious, comforting texture. Heavy Cream: Heavy cream provides a classic creamy richness and a slightly tangy note.; Full-Fat Coconut Milk (Dairy-Free): Full-fat coconut milk is an excellent dairy-free alternative, adding a similar creamy richness and a subtle coconut flavor that complements the gochujang and spices surprisingly well. Avoid using light coconut milk as it is too thin and watery.; Alternative Creamy Options: You can also use half-and-half or crème fraîche for a slightly lighter creaminess, or cashew cream (for vegan option) for a plant-based richness.; Optional Garnishes (for serving): Garnishes enhance the visual appeal and flavor of the chili when serving. Shredded Cheese: Cheddar, Monterey Jack, pepper jack, or a blend of cheeses.; Sour Cream or Greek Yogurt: Adds coolness and tanginess to balance the spice.; Chopped Fresh Cilantro: Adds freshness and a pop of green color.; Sliced Green Onions: Adds a mild oniony bite and visual appeal.; Avocado, diced: Adds creaminess and healthy fats.; Tortilla Chips or Strips: Adds crunch and a fun textural element.; Lime Wedges: For squeezing fresh lime juice for added brightness and acidity.; Extra Gochujang or Hot Sauce: For those who want to amp up the heat.

Ingredients

2 lbs Boneless, Skinless Chicken Breasts: Chicken breast is the lean protein base of this chili, providing a hearty and satisfying element.
- Choosing Chicken: Opt for boneless, skinless chicken breasts for ease of preparation. You can also use boneless, skinless chicken thighs for a richer, more flavorful chili, as thighs tend to be more moist and flavorful than breasts.
- Preparation: You’ll be shredding the chicken after cooking, so there’s no need to pre-cut it. Using quality chicken is important as it is the primary protein source. Consider organic or free-range chicken for potentially better flavor and ethical sourcing.

1 large Yellow Onion, diced: Onion forms the aromatic base of the chili, adding depth and savory sweetness as it cooks down. Yellow onions are a versatile choice for chili, providing a balanced flavor.
- Dicing: Dice the onion into small, even pieces so it cooks evenly and blends seamlessly into the chili. You can also use white or sweet onions, though yellow onions are generally preferred for their robust flavor in savory dishes.

2 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent and savory notes that complement the other flavors in the chili, especially the gochujang. Freshly minced garlic is crucial for the best flavor.
- Minced Garlic: Mince the garlic finely or use a garlic press to ensure it distributes evenly throughout the chili and its flavor infuses well. You can adjust the amount of garlic to your preference – some may prefer more or less garlic intensity.

2 (15-ounce) cans Great Northern Beans, rinsed and drained: Great Northern beans are the classic bean choice for white chicken chili. They are creamy, mild in flavor, and hold their shape well during cooking, contributing to the chili’s hearty texture and creamy consistency.
- Rinsing and Draining: Rinsing and draining the beans removes excess sodium and canning liquid, which can sometimes have a metallic taste. Rinsing also helps to prevent the chili from becoming overly starchy.
- Alternative Beans: You can substitute Great Northern beans with other white beans like cannellini beans (white kidney beans) or navy beans. Cannellini beans are slightly larger and creamier, while navy beans are smaller and also very creamy.

1 (4-ounce) can Diced Green Chiles, undrained: Diced green chiles add a mild, slightly tangy heat and a subtle vegetal flavor that enhances the complexity of the chili. Using undrained green chiles adds moisture and flavor from the canning liquid.
- Heat Level: Canned diced green chiles are generally mild in heat. If you prefer a spicier chili, you can use hot diced green chiles or add a pinch of cayenne pepper or red pepper flakes.
- Fresh Green Chiles (Alternative): You can use fresh green chiles like Anaheim or poblano peppers instead of canned. Roast, peel, seed, and dice them before adding to the chili for a fresher flavor.

1 cup Chicken Broth: Chicken broth provides the liquid base for the chili, adding depth of flavor and helping to cook the ingredients. Use low-sodium chicken broth to control the overall salt level of the chili.
- Broth Type: Low-sodium chicken broth is recommended. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be used as a vegetarian alternative, though it will slightly alter the flavor profile.

¼ cup Gochujang (Korean Chili Paste): Gochujang is the star ingredient that gives this chili its unique and incredible flavor. It’s a fermented Korean chili paste that is spicy, savory, slightly sweet, and umami-rich.
- Gochujang Flavor: Gochujang provides a complex heat that is different from the pure heat of chili peppers. It has a fermented depth and a subtle sweetness that complements the creamy base of the chili beautifully.
- Heat Level: Gochujang’s heat level can vary depending on the brand and type. Start with ¼ cup and adjust to taste. If you are sensitive to spice, start with less and add more gradually.
- Gochujang Substitute (Less Recommended): There isn’t a perfect substitute for gochujang, as its flavor is quite unique. If you absolutely cannot find gochujang, you could try a combination of red pepper paste (like harissa) mixed with a little soy sauce and a touch of brown sugar to attempt to mimic some of its flavor characteristics, but it will not be the same.

1 teaspoon Dried Oregano: Dried oregano adds a warm, slightly peppery, and aromatic herb note that complements the savory flavors of the chili.
- Dried vs. Fresh: Dried oregano is preferred in chili as its flavor is more concentrated and holds up well during long cooking times. Fresh oregano can be used as a garnish but is less impactful when cooked in the chili.

1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that enhances the depth and complexity of the chili, especially complementing the gochujang and beans.
- Freshly Ground (Recommended): For the most potent flavor, use freshly ground cumin seeds or freshly ground cumin powder. If using pre-ground cumin powder, ensure it is fresh and fragrant.

½ teaspoon Salt, or to taste: Salt is essential for enhancing all the flavors in the chili and bringing it to life. Start with ½ teaspoon and adjust to taste.
- Taste and Adjust: Salt is crucial for flavor balance. Taste the chili after cooking and add more salt gradually until the flavor is well-rounded and savory. Remember that chicken broth and gochujang can also contain sodium, so season carefully.

½ cup Heavy Cream or Full-Fat Coconut Milk (for dairy-free option): Heavy cream or full-fat coconut milk adds richness and creaminess to the chili, creating that luxurious, comforting texture.
- Heavy Cream: Heavy cream provides a classic creamy richness and a slightly tangy note.
- Full-Fat Coconut Milk (Dairy-Free): Full-fat coconut milk is an excellent dairy-free alternative, adding a similar creamy richness and a subtle coconut flavor that complements the gochujang and spices surprisingly well. Avoid using light coconut milk as it is too thin and watery.
- Alternative Creamy Options: You can also use half-and-half or crème fraîche for a slightly lighter creaminess, or cashew cream (for vegan option) for a plant-based richness.

Optional Garnishes (for serving): Garnishes enhance the visual appeal and flavor of the chili when serving.
- Shredded Cheese: Cheddar, Monterey Jack, pepper jack, or a blend of cheeses.
- Sour Cream or Greek Yogurt: Adds coolness and tanginess to balance the spice.
- Chopped Fresh Cilantro: Adds freshness and a pop of green color.
- Sliced Green Onions: Adds a mild oniony bite and visual appeal.
- Avocado, diced: Adds creaminess and healthy fats.
- Tortilla Chips or Strips: Adds crunch and a fun textural element.
- Lime Wedges: For squeezing fresh lime juice for added brightness and acidity.
- Extra Gochujang or Hot Sauce: For those who want to amp up the heat.

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Instructions

Cook Chicken: Place the chicken breasts in a large pot or Dutch oven. Cover with chicken broth (about 1 cup, or enough to just cover the chicken). Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should reach 165°F (74°C).

Shred Chicken: Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken using two forks. Set aside. You can also shred the chicken directly in the pot if you prefer, using two forks to pull it apart.

Sauté Aromatics: In the same pot or Dutch oven (no need to clean it), add the diced yellow onion and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the onion and garlic first builds a flavorful base for the chili.

Add Beans, Green Chiles, Broth, Gochujang, and Spices: To the pot with the sautéed onions and garlic, add the rinsed and drained Great Northern beans, undrained diced green chiles, 1 cup of chicken broth, gochujang paste, dried oregano, ground cumin, and salt. Stir well to combine all ingredients and ensure the gochujang is evenly distributed.

Simmer Chili: Bring the chili to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and deepen, creating a richer and more complex chili. The longer it simmers, the more flavorful it will become.

Stir in Shredded Chicken and Cream: Stir the shredded chicken back into the chili. Then, stir in the heavy cream or full-fat coconut milk. Heat through for a few minutes, but do not boil after adding the cream, as boiling can cause the cream to curdle or separate, especially with dairy cream.

Taste and Adjust Seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, gochujang for spice, or lemon juice (for brightness – not listed in ingredients but a squeeze of lemon can be nice). If you want a thinner chili, you can add a little more chicken broth. If you want a thicker chili, you can simmer it uncovered for a bit longer to reduce the liquid.

Serve Hot with Garnishes: Serve the Creamy Gochujang White Chicken Chili hot, garnished with your favorite toppings such as shredded cheese, sour cream or Greek yogurt, chopped cilantro, sliced green onions, diced avocado, tortilla chips, and lime wedges. Encourage everyone to customize their chili with their preferred garnishes.

Nutrition

Serving Size: one normal portion
Calories: 400-550 kcal
Sugar: 5-7g
Sodium: 600-900mg
Fat: 20-30g
Saturated Fat: 10-15g
Unsaturated Fat: 5-15g
Carbohydrates: 30-40g
Fiber: 8-10
Protein: 40-50g
Cholesterol: 150-200mg