2 teaspoons olive oil
1 onions, chopped
¼ - 2 teaspoon chili powder, depending on your taste
1 ½ teaspoons oregano
1 ½ teaspoons cumin
3 cups G-Free chicken stock or broth
3 garlic cloves, minced or chopped
2 16 oz. cans black beans, rinsed and drained
1 14/5 can stewed tomatoes, undrained
3 cups cooked chicken (or turkey), diced
cheddar cheese, grated
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes, until soft. Add chili powder, oregano, cumin and garlic. Saute for another 30 seconds.
Add the chicken broth, beans and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes. Stir in the chicken and simmer for another 15 minutes. Adjust seasonings to taste with salt and pepper. Feel free to use some hot sauce or red pepper flakes as well. I usually just go with extra chili powder.
Serve with cheddar cheese and sour cream. Enjoy this chili with warm cornbread. David likes to actually put the cornbread in the chili while I prefer cornbread with honey on the side. Another delicious meal where even gluten-eaters won’t miss their gluten!
Recipe Courtesy: Betsy Metcalf of Gluten Freedom Atlanta
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