This fiesta chicken chili is hearty, tasty, and so comforting on a cold day. This dairy free chili recipe is loaded with beans, veggies, and a flavorful broth, making it a great choice for lunch or dinner.
Dinner can be tough, especially when you’re having a busy week. I tend to get into a rut at times – we have tacos, spaghetti, maybe some grilled chicken, and then repeat.
When you’re trying to figure out what to have for dinner, chili can be an easy option. Chili is a great way to use up pantry and freezer items like canned beans, tomatoes, and frozen onions or corn.
The nice thing about chili is that it’s pretty allergy friendly! No matter what your allergies or dietary needs, you can probably find a recipe that works for you. From vegan chili to versions without beans, to this easy gluten free chicken chili, there’s probably a recipe out there for you.
This fiesta chicken chili is full of flavor, and comes together quickly and easily. It’s not a white chicken chili, it’s actually tomato based, so it’s a little different from the usual recipe.
It’s packed with beans, peppers, chicken, and corn. You can increase the spice if needed, I kept it on the low/medium side, since we have some people in this house who aren’t crazy about hot spicy food! If you want to add more spice, go ahead and use more chili powder or you can add hot sauce. Each individual can add hot sauce to their own serving as well if they like.
If you need to substitute a different kind of bean, go for it. White beans, kidney beans, pinto beans, any type of bean would work just fine in this recipe.
Can I make this chili without beans?
Yes, you can leave the beans out if you like. If you need to make this recipe legume free, try substituting more chicken, or adding more vegetables like carrots, zucchini, or potatoes.
This fiesta chicken chili is:
- gluten free and dairy free
- full of fiber from lots of beans
- perfect for warming up on a cold day
What to serve alongside this chili:
If you find that you have a lot of leftovers, you can easily freeze them. I like to freeze soup or chili in individual sized containers so that I can just heat up one serving at a time.
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Fiesta Chicken Chili (Gluten Free, Dairy Free).
A hearty chicken chili in a tomato base with lots of beans, corn, and peppers makes a great family dinner or lunch.
- 1 Tablespoon olive oil
- 1 ½ pounds chicken breasts cut into small pieces
- 1 large onion chopped
- 2 red peppers chopped
- 30 ounces fire roasted tomatoes
- 15 ounces black beans drained and rinsed
- 15 ounces garbanzo beans drained and rinsed
- 1 cup frozen corn
- 14 ounces chicken broth
- 1 cup water
- 3 teaspoons cumin
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 ½ teaspoons chili powder
- ⅛ teaspoon cayenne pepper more if you want it hotter
- 2 Tablespoons corn starch
In a large stockpot, cook the onion and the chicken in the olive oil over medium heat, until the chicken is cooked through.
Add the peppers, spices, and tomatoes, and stir.
Add the rinsed and drained beans, corn, broth, and water, and bring to a boil.
Reduce heat to medium low and cook for about 25 minutes to allow the flavors to blend.
In a small container with a lid, combine the gluten free flour blend and 3 Tablespoons of water. Shake well. Add to the chili a little bit at a time, stirring constantly to thicken.
Add more salt, pepper, or spices according to your taste.
Serve with corn chips or gluten free crackers.
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
You can also freeze leftover chili in freezer safe containers.
Adapted from Desperation Entertaining.
This post was originally published in March 2014. It has been updated.