Classic Gluten-Free Chicken Chili
This classic gluten-free chicken chili is a hearty and flavorful dish, perfect for a comforting meal. It's packed with tender chicken, beans, corn, and a blend of aromatic spices.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 ½ lb Boneless skinless chicken thighs ≈ 680 g
- 2 Tbsp Olive oil
- 1 Yellow onion diced
- 4 Garlic cloves minced
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 1 Jalapeño seeded & minced
- 2 cups Canned diced tomatoes 14-oz can
- 2 cups Chicken broth gluten-free
- 1 cup Black beans drained & rinsed
- 1 cup Corn kernels fresh, frozen, or canned
Spices
- 2 Tbsp Chili powder
- 1 Tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 Tbsp Chipotle in adobo optional, minced
- ¾ tsp Salt or to taste
- ¼ tsp Black pepper
Garnish
- ¼ cup Fresh cilantro chopped (for garnish)
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken thighs and cook until browned on all sides.
- Remove chicken from the pot and set aside to cool. Once cooled, shred the chicken.
- Add diced onion, minced garlic, and diced red and green bell peppers to the pot. Sauté until softened, about 5-7 minutes.
- Stir in the minced jalapeño, diced tomatoes, chicken broth, black beans, and corn.
- Add chili powder, ground cumin, smoked paprika, chipotle in adobo (if using), salt, and black pepper. Stir well to combine.
- Add the shredded chicken back to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow the flavors to meld.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro.
Notes
For extra heat, leave some of the seeds in the jalapeño. This chili can be made ahead of time and reheats well. It's also great for freezing!