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Cilantro Chicken Chili

2 min read
Chicken Chili

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?

Cilantro Chicken Chili
  • 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
  1. Boil the chicken breasts in a large pot of water until cooked through. Transfer drained chicken breasts to a plate, cover, and let cool.
  2. Blend diced tomatoes into a sauce in a high powdered blender.
  3. Transfer sauce to a pot.
  4. Combine with beans, garlic, onion and water.
  5. Cook on medium heat for 8 minutes while stirring.
  6. Add chili powder, cumin, pepper and salt (add as much or as little of these spices--including salt--to suit your tastes).
  7. Shred the cooked and cooled chicken breasts.
  8. Add to the pot and simmer for about 10-15 minutes on low heat.
  9. Add chopped cilantro to the pot at the last 5 minutes of cooking.
  10. Turn off heat and let cool slightly.
  11. Serve.


Click here to view nutrition information.

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