It suddenly got freaking cold here, y’all! Really, for the past few days it’s been unseasonably cold. I think I heard that Austin had the coldest Halloween that we’ve had in 30 years or something? That’s pretty incredible. Despite the cold, we still had a lot of fun. And you’ll never find me complaining about it being a little chilly. (Pun intended.)

When it’s cold out, that means I can use my oven AND I get to make hearty stews, soups, and of course… chili! That’s where this Skinny Creamy White Chicken Chili comes in. It’s made DAIRY FREE. Yep, you heard right, a creamy chili with NO cream.

To lighten this chili up, I started it off with plenty of onion and pepper. I used a whole wheat white flour and reduced sodium stock for the base and built it up with lots of chicken, beans, and corn. Once it’s all said and done, I added in some almond milk and ended up with a stock pot full of delicious, thick, stick-to-your-ribs chili.

This is good stuff too. For having no actual cream or milk in it, it’s remarkably creamy and absolutely delicious. I would dare to say that it’s one of my most favorite chilis. And that’s saying a lot with coming from a Texas girl.

I topped mine with some quest fresco, but feel free to make it your own with avocado, plain greek yogurt, pickled jalapeños, etc. Pretty much anything and everything that you would top any other bowl of chili with.

Of course, don’t forget the chips and salsa on the side!

Step-by-Step Photos:

Nutritional Claims: High Fiber • Sugar Conscious • Dairy Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher