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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


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 



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


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. 




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