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Chicken Chili

Chicken Chili

  • 2 tsp canola/soybean oil
  • 2 boneless skinless chicken breast halves or 1-2 turkey breast or 1 cup of prepared TVP
  • 1 large onion, diced
  • Freshly ground black pepper (if possible) to taste
  • 4 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp gluten free oat flour
  • 1/4 tsp dried oregano
  • 2 (15 ounce) cans white beans, drained
  • 3 cups chicken broth
  • 1/4 tsp brown sugar or to taste


Heat 1 teaspoon of canola oil in a large, deep skillet over medium-high heat.

Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.

Return the skillet to medium heat, add 1 teaspoon of canola oil, onion, and black pepper. Cook and stir and stir until the onion turns translucent, 4-5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir cumin, oat flour, and oregano into the onion mixture; cook and stir for 203 minutes. Add 2 cups of chicken broth and stir, scraping up any brown bits off the bottom of the pan.

Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to the chili, and bring to a simmer. Add the remaining cup of chicken broth, season with black pepper, brown sugar to taste; cook until heated through. Serve garnished with green onion and cilantro if desired.


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