Gluten-Free Chicken Chili

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Many people assume gluten-free food is not delicious. This is my attempt at proving them wrong. This easy to make, fabulous chicken chili gets its heat from hot red pepper flakes and ginger and keep its cool from the sweet potato and the freshly squeezed lemon juice. Roasting the chicken (bone in) and adding it in at the end of cooking time, gives this white bean chicken chili a superior texture and flavor.

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Recipe Rating

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Ingredients

  • 4 Chicken breasts
  • Olive oil
  • Salt and pepper
  • 1 medium red onion
  • 2-4 cloves of garlic
  • 2 small sweet patatos
  • 1 tspn. cumin
  • 1 tspn. chili powder
  • 2 tspn. oregano
  • 3/4 cup chopped roasted green chiles
  • 2 15-oz cans organic cannellini
  • 2 cups light organic chicken broth
  • Fresh lime juice

Instructions

  • 1. Preheat oven at 375ºF
  • 2. Prepare the chicken breasts for cooking
  • 3. Season the chicken
  • 4. Roast the chicken for 30-35 minutes
  • 5. Heat two tablespoons of olive oil in a large soup pot over medium high heat Heat two tablespoons of olive oil in a large soup pot over medium-high heat
  • 6. In a cup. add ginger, cumin, oregano and hot pepper flakes to prepare your chili sauce
  • 7. Serve your chicken with freshly squeezed lemon juice and your chili sauce, adding your white beans

Instructions

  • 1. Preheat oven at 375ºF
  • 2. Prepare the chicken breasts for cooking
  • 3. Season the chicken
  • 4. Roast the chicken for 30-35 minutes
  • 5. Heat two tablespoons of olive oil in a large soup pot over medium high heat Heat two tablespoons of olive oil in a large soup pot over medium-high heat
  • 6. In a cup. add ginger, cumin, oregano and hot pepper flakes to prepare your chili sauce
  • 7. Serve your chicken with freshly squeezed lemon juice and your chili sauce, adding your white beans

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