White kidney beans may be difficult to find in your local store, but you can use any white beans to make this flavorful chicken chili. I don’t know what it is about this recipe, but I am addicted to it! It has just the right amount of everything…garlic, sweetness, tang, broth, and heat. I’ve made this about three times now, but I kept forgetting to share it with you until now. I hope you enjoy it as much as we have. It’s so easy because you use canned beans! (I buy from Vitacost.com. I recently bought some for half off!)
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Gluten Free White Bean Chicken Chili
51
Yield: Makes 6 servings
An addicting gluten-free white chicken chili recipe that will knock your socks off with its flavor. Add as much heat as you desire.
2 cups (2-1/2 cups if using 3 cans of beans) gluten-free reduced-sodium chicken broth (I use 4 teaspoon low-sodium Better Than Bouillon brand)
2 (15-oz.) cans cannellini white kidney beans (or other white beans: great northern or navy) (Eden Organic)
1 (15 oz.) diced tomatoes (optional) - I prefer none
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt, to taste
1 teaspoon granulated sugar or pinch of stevia, to taste (optional)
Instructions:
Preheat a large, deep skillet with 2 teaspoons oil. Increase heat to medium-high, add chicken pieces, and brown. Cook thoroughly, about 7 minutes. Remove from pan. Set aside.
Add the remaining teaspoon of oil. Add bell pepper and onion. Saute over medium-low heat until tender, about 7 minutes.
Add garlic and saute for 1 additional minute.
Add broth, beans, chili powder, cumin, and paprika. Stir and reduce heat to low. Simmer for 45 minutes or until all vegetables are tender. Season with salt, to taste. Serve in bowls along with gluten free bread or breadsticks, if desired. You can also add additional broth to make soup. Garnish with white or cheddar cheese.