This gluten-free chicken chili with white beans is a hearty and comforting dish perfect for any time of the year. Packed with protein and fiber, it's a nutritious meal that doesn't compromise on flavor. The combination of tender chicken, creamy white beans, and a medley of spices creates a satisfying and delicious chili that everyone will love.
While most of the ingredients for this recipe are commonly found in your pantry, you might need to pick up a few items at the supermarket. Make sure to grab white beans, which are essential for this dish. Additionally, chicken broth and diced tomatoes are crucial for achieving the right consistency and flavor. Don't forget the cumin and chili powder to give your chili that perfect kick.
Ingredients For Gluten-Free Chicken Chili With White Beans
Chicken breast: Diced into small pieces, this provides the main protein for the chili.
White beans: Drained and rinsed, these add creaminess and fiber to the dish.
Onion: Chopped, it adds a base layer of flavor.
Garlic: Minced, it enhances the overall taste with its aromatic qualities.
Bell pepper: Chopped, it adds color and a slight sweetness.
Diced tomatoes: These provide acidity and a rich tomato flavor.
Chicken broth: Adds depth and helps to create the chili's liquid base.
Cumin: A spice that adds warmth and earthiness.
Chili powder: Provides a mild heat and enhances the chili flavor.
Olive oil: Used for sautéing the chicken and vegetables.
Technique Tip for This Recipe
When browning the chicken breast, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which affects the flavor and texture. Cook the chicken in batches if necessary to ensure each piece gets a nice, golden-brown sear.
Suggested Side Dishes
Alternative Ingredients
chicken breast - Substitute with turkey breast: Turkey breast is a lean protein similar to chicken and will provide a similar texture and flavor.
white beans - Substitute with cannellini beans: Cannellini beans are also white beans and have a creamy texture that works well in chili.
onion - Substitute with shallots: Shallots have a milder flavor than onions and can add a subtle sweetness to the chili.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor profile.
bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor that can add depth to the chili.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar tomato base but with a slightly different texture.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking to make the dish vegetarian or if chicken broth is unavailable.
cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.
chili powder - Substitute with paprika: Paprika can provide a similar color and a mild heat, though it is less spicy than chili powder.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the chicken chili to cool completely before storing. This helps maintain the texture and flavor of the ingredients.
- Transfer the cooled chili into airtight containers. Use portion-sized containers for easy reheating.
- Label the containers with the date of preparation. This ensures you keep track of freshness.
- Store the containers in the refrigerator if you plan to consume the chili within 3-4 days.
- For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its quality.
- When ready to eat, thaw frozen chili in the refrigerator overnight. This gradual thawing helps preserve the texture of the white beans and chicken.
- Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
- If the chili appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
- Garnish with fresh toppings like chopped cilantro, sliced avocado, or a dollop of sour cream to enhance the flavor before serving.
How To Reheat Leftovers
Stovetop Method:
- Pour the leftover chicken chili into a saucepan.
- Add a splash of chicken broth or water to maintain moisture.
- Heat over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes).
- Taste and adjust seasoning if necessary.
Microwave Method:
- Place the chicken chili in a microwave-safe bowl.
- Cover with a microwave-safe lid or a damp paper towel to prevent splatters.
- Heat on high for 2-3 minutes, stirring halfway through.
- Check the temperature and heat in 1-minute increments until hot.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the chicken chili to an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for 20-25 minutes, or until heated through.
- Stir halfway through to ensure even heating.
Slow Cooker Method:
- Place the chicken chili in the slow cooker.
- Set to low heat and cover.
- Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.
- This method is perfect for maintaining the texture and flavor.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Place the chicken chili in the top pot.
- Stir occasionally, heating until the chili is hot and steamy.
- This gentle method helps prevent burning and keeps the chili moist.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the chili, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.
Chef's knife: A chef's knife is needed for dicing the chicken, chopping the onion, garlic, and bell pepper.
Cutting board: A cutting board provides a safe surface for chopping and dicing the ingredients.
Can opener: A can opener is necessary for opening the cans of white beans and diced tomatoes.
Measuring spoons: Measuring spoons are used to accurately measure the cumin and chili powder.
Measuring cup: A measuring cup is needed to measure the chicken broth.
Colander: A colander is used to drain and rinse the white beans.
Garlic press: A garlic press can be used to mince the garlic cloves efficiently.
How to Save Time on Making This Recipe
Pre-cook the chicken: Cook the chicken breast ahead of time and store it in the fridge. This way, you can simply add it to the pot when needed.
Use pre-chopped vegetables: Buy pre-chopped onion, garlic, and bell pepper to save time on prep work.
Opt for canned beans: Using canned white beans instead of dried beans cuts down on cooking time significantly.
One-pot cooking: Make the entire dish in one pot to reduce the number of dishes you need to clean up afterward.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Gluten-Free Chicken Chili With White Beans Recipe
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned.
- Add chopped onion, garlic, and bell pepper. Cook until softened.
- Stir in cumin and chili powder.
- Add diced tomatoes, white beans, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
Nutritional Value
Keywords
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