This recipe is a part of Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday
I enjoy serving this gluten-free chicken chili recipe on cold rainy nights. Since it is currently summer as I write this, I opt for just rainy nights. This dish came to me when I was in a pinch for something to have late one evening and I discovered my kitchen was running rather low on ingredients. So with some minor staples, I was able to create healthy, gluten-free chicken chili!
This chicken chili recipe is based on threes, as you can see below. Everything practically calls for 3 cans, 3 cups, or 3 something. It gives me an idea for a new title for the recipe. Any ideas?
- 2 to 3 - 4 oz chicken breasts, raw (free range, 8 to 12 ounces total)
- 3 cans BPA-free diced tomatoes (no salt added)
- 3 cups cooked pinto beans
- 3 cloves garlic, chopped
- 1 cup chopped onion
- 1 cup water
- 2 TBSP. chili chili powder
- 2 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 tsp. himalayan salt (to taste)
- 1 bunch organic cilantro, chopped
- Boil the chicken breasts in a large pot of water until cooked through. Transfer drained chicken breasts to a plate, cover, and let cool.
- Blend diced tomatoes into a sauce in a high powdered blender.
- Transfer sauce to a pot.
- Combine with beans, garlic, onion and water.
- Cook on medium heat for 8 minutes while stirring.
- Add chili powder, cumin, pepper and salt (add as much or as little of these spices--including salt--to suit your tastes).
- Shred the cooked and cooled chicken breasts.
- Add to the pot and simmer for about 10-15 minutes on low heat.
- Add chopped cilantro to the pot at the last 5 minutes of cooking.
- Turn off heat and let cool slightly.
-This is The Healthy Advocate.