This is the most flavorful gluten free chicken chili recipe you’ll ever taste. It is made without tomatoes and beans, and has a bit of heat and sweetness. It was so good, I told my husband, “And for dessert, we have chicken chili!” – and I did!
Gluten free chicken broth, as needed (Better Than Bouillon, Herb Ox, O Organics, to name a few)
Ground black pepper and salt, to taste
1/4 teaspoon stevia (NuNaturals) (or 1 teaspoon sugar), or to taste
1/3 teaspoon white or brown rice flour (optional)
Preheat 2 tablespoons oil in a large pot, add onion and bell peppers, and saute until tender, 8 - 10 minutes.
Add diced green chile, garlic, chili powder and cumin. Stir and saute for about 1 minute. Turn off the heat and set pot aside.
Preheat 1 tablespoon oil in a large, heavy skillet. Add chicken and sear to brown. If lots of water drains from the chicken, higher heat and constantly stir until chicken is nicely brown and water evaporates.
Add chicken to the pot of vegetable and top with just enough broth to cover everything. Stir and simmer over medium-low heat for 20 - 30 minutes.
Season with salt, pepper and stevia/or sugar, to taste.
If you desire a thicker sauce, bring the mixture to a low boil, sprinkle the top with rice flour, and stir until thick.
Be sure to always use gluten free seasonings. In the United Stataes, McCormick's has mostly gluten free spices.