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.
Ingredients
- 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
Instructions
- 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.
Notes
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
You can also freeze leftover chili in freezer safe containers.
Nutrition
Calories: 349kcalCarbohydrates: 43gProtein: 31gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 730mgPotassium: 870mgFiber: 11gSugar: 7gVitamin A: 1597IUVitamin C: 44mgCalcium: 95mgIron: 5mg
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