Chicken, Bean, and Chipotle Pepper Chili

Posted by on Sep 7, 2016 in Main Dishes, Soups, Winter | 0 comments

… In a Flash, or Simmered Slowly, It’s All Good!

Gluten and Dairy Free Chicken, Bean, and Chipotle Pepper Chili by DailyForage.com

There are so many variations when it comes to chili recipes. Most start with a hamburger base. We find ground chicken keeps the fat level at a minimum in this recipe, while remaining tender and flavorful. Three types of kidney beans give the chili great eye appeal while boosting the fiber and protein levels. And the smokiness of the chipotle peppers adds a level of complexity, making the chili taste like you’ve been cooking it for hours, when it really is an easy and quick weekday dinner meal. This chili freezes and reheats to be just as delicious as when just prepared.

TIP: Want to make this in the slow cooker or Crock pot? Just cook as directed, then transfer the chili into the slow cooker and let it continue to cook/heat all day on low while you’re away. Then, those busy nights when everyone is on a different schedule, people can just dish up a piping hot bowl when they’re ready.

Chicken, Bean, and Chipotle Pepper Chili

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
No
Gluten
No
Dairy
No
Egg
No
Soy
No
Corn
No
Peanut
No
Tree
Nut
No
Shell
Fish
No
Fish

Ingredients

  • 2-3 Tablespoons grapeseed oil
  • 2 pounds boneless, skinless chicken breasts, washed, trimmed, and ground
  • 1 large sweet onion, diced
  • 1-2 cloves garlic, diced
  • 1 15-ounce can salt-free tomato sauce
  • 1/2 teaspoon paprika
  • 2 teaspoons cumin
  • 1 Tablespoon dried oregano leaves
  • 3-4 Tablespoons chili powder, to taste
  • 1/4 teaspoon cayenne pepper
  • 2 15-ounce cans diced tomatoes with basil, garlic and oregano (reserve liquid) - I use Del Monte brand
  • 2 Tablespoons chipotle peppers in adobo sauce, ground up - I use San Marcos brand
  • 1 16-ounce can light red kidney beans, drained and rinsed - I use Bush’s brand
  • 1 16-ounce can light red kidney beans, drained and rinsed - I use Bush’s brand
  • 2 16-ounce cans Cannellini (white kidney) beans, drained and rinsed - Bush’s brand
  • garnish items, if desired - See serving suggestions below for garnish ideas

Directions

  • In a large stock pot, warm oil over medium heat. Add the chicken and onions. Cook over medium heat until chicken is no longer pink, juices run clear, and the onion is translucent and soft. Add garlic and cook 1-2 minutes longer. Be sure that any moisture has been cooked off before proceeding to next step.
  • Add tomato sauce and stir to coat meat/onion mixture. Add paprika, cumin, oregano, chili powder, and cayenne pepper. Stir well. Add diced tomatoes with liquid. (If you prefer the tomatoes to be more of a sauce and less chunky, just give them a couple quick pulses in a food processor to break them up.) Add the chipotle peppers in adobo sauce along with all of the kidney beans. Stir well to mix all the ingredients and allow the flavors to blend completely while the chili cooks. *Bring to a simmer and continue to cook, with the pot partially covered, for about 30 minutes. Ready to serve when flavors have melded together and the chili is hot all the way through.
  • Store leftovers in the fridge, or separate into individual portions and freeze in airtight, re-sealable plastic bags or containers. Can be easily defrosted in the microwave, or thawed in the refrigerator overnight. Reheat to thoroughly hot.
  • *TIP: Want to make this in the slow cooker or Crock pot? Just cook the chicken, onions, and garlic as directed in step one, drain as directed, then transfer the mixture into the slow cooker, add the remaining ingredients (no garnish items), and let it continue to cook/heat all day on low while you’re away.
  • Serving Suggestions - Garnish with a dollop of dairy-free sour cream such as Tofutti Sour Supreme - Add a couple tablespoons of dairy-free shredded Monterey-jack cheese such as Daiya cheese or Follow Your Heart - Garnish with crumbled tortilla chips - Sprinkle with finely diced green onions and/or chives - Embellish with a few slices of black olives or sliced peperoncinis. Or go crazy and create a “suicide” chili including all the above toppings ... a true mouthful of flavors!

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Gluten-free Dairy-free Beef, Bean, and Cabbage Soup

Beef, Bean, and Cabbage Soup

Gluten and Dairy Free German Potato Leek Soup by DailyForage.com

German Potato Leek Soup

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