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If you have made yet another batch of chicken stock and are looking for a fun new way to eat it- look no further than this GAPS White Chili recipe! It works well for leftover turkey too.

This recipe is suitable for full GAPS.  See this post for more ideas on how to use leftover chicken meat from making meat stock, including ideas for GAPS Intro!

You can easily make this GAPS White Chili dairy-free because the white beans make it deliciously creamy. This recipe serves 17-20, so it is great for a party or batch cooking and freezing for a quick weeknight dinner.  In fact, I made this chili for two different gatherings and got great reviews from the non-GAPS eaters!

To make it a full meal, we served it alongside this recipe (using honey and omitting the spices) from ComfyBelly, which I cooked in a skillet rather than a muffin tin for a GAPS “cornbread.”

For a GAPS-legal version of a more traditional red chili made with tomatoes and ground beef, try this chili recipe.

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GAPS White Chili

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  • Author: Deanna, HB Assistant and Certified GAPS Coach
  • Prep Time: 25 minutes (does not include preparation of cooked beans or meat and stock)
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 17 servings 1x
  • Category: soups
  • Method: sauté, simmer
  • Cuisine: American
  • Diet: Gluten Free


Grain-free, dairy-free, and GAPS legal, this creamy white chili is a crowd pleaser!




  • 4 Tbs fat such as butter, chicken schmaltz, or tallow
  • 2 cups diced onions (about 2 large onions)
  • 2 cups diced carrots (about 3 large carrots)
  • 1 1/2 cups diced celery
  • 24 jalapeños, minced (more if you like it spicy, or reserve some for a topping for spice lovers)
  • 5 large cloves garlic, minced
  • 3 tsp sea salt (more or less depending on your taste and the salt level of your meat stock)
  • 3 1/2 Tbs cumin
  • 1 tsp coriander
  • 1 1/2 Tbs paprika
  • 2 Tsp chili powder
  • 1 Tbs dried basil
  • 2 tsp white pepper
  • 3 Tbs raw apple cider vinegar
  • 1 1/2 quarts chicken stock
  • 8 cups cooked white navy beans (2 lbs beans soaked overnight and then cooked until soft)
  • 1 quart cooked shredded chicken, packed
  • juice of 1 lime


  • 1 bunch fresh cilantro, chopped
  • 1 lime, sliced into wedges
  • 812 oz cheddar cheese, shredded
  • 1 bunch sliced green onions or 1/3 red onion, diced
  • diced jalapeño (some like it hot;))
  • 24-hr GAPS sour cream


  1. Melt fat in a large stock pot. Add onions, carrots, and celery. Sprinkle with 1 tsp sea salt (reserve the rest). Sauté on medium-low heat until onions are translucent, about 5-7 minutes.
  2. Add jalapeños and garlic, sauté another 2 minutes until garlic is fragrant.
  3. Next, add all the spices except the remaining sea salt and let them cook with the onion mixture for 1 more minute until spices are fragrant (“bloom” the spices).
  4. Add the vinegar and, using a wooden spoon, scrape the spices and other sticky bits from the bottom of the pot.
  5. Add chicken stock, navy beans, and shredded chicken.  Raise the temperature and bring the soup up to a simmer.  Add the rest of the sea salt (more or less) to taste. Simmer for at least 15 minutes to give the flavors time to meld and cook the carrots and celery.  Chop and prepare your toppings while the chili cooks.
  6. Remove from heat. Add fresh lime juice and stir the chili just before serving.
  7. Serve with cilantro, 24-hr GAPS sour cream, cheddar cheese, jalapeño, green or red onion, and lime slices.


  • I find this is a good recipe to use for meat and stock made from tough pastured birds, as it has plenty of flavor and the creamy beans add good texture.
  • This recipe would work well with turkey or pork as well.
  • This recipe is quite forgiving on the amounts.  If  you use more stock and fewer beans, you will end up with a soup- which is still delicious!  You can also use more or less meat than called for.

What do you think? Did you try this recipe?  Have questions?  Please comment below!

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