Spicy White Bean Chicken Chili


  • 3 Tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon rice flour
  • 2 4 oz. cans chiles, chopped
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 4-5 cups Gluten Free chicken broth (depending on how thick you want your chili)
  • 4 cups cooked & drained white beans
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups cooked chicken
  • 1 cup frozen corn


Note on cooked chicken: I did this a day in advance because I knew I would be pressed for time the following day.  I used 3 bone-in, skin on chicken breasts. Rub with olive oil, s&p, put in pyrex dish and baked them in the oven at 375* for 45 minutes.  You can also just cook boneless chicken breasts on the stove top.  I prefer the oven because you don’t have to tend to your chicken the whole time it’s cooking.

For Chili:
Heat olive oil in Dutch oven on medium heat.  Add onions and cook for 5 minutes, stirring occasionally, until tender and soft.  Add garlic and cook for another minute, stirring.  Add rice flour and cook for one minute, creating a roux-like concoction.  Add chili powder, cumin and cayenne pepper and stir for another 30 seconds.

Add chicken broth, chiles, beans, salt and pepper.  Bring to a boil over medium-high heat.  Once boiling, turn down to a simmer on medium-low heat and cook for 30 minutes.  (If the chili is bubbling a lot, turn the heat down more.)  Add chicken and corn.  Cook for 30 more minutes.  Season with salt and pepper and more spices to taste.  (I always add a little bit of everything at the end.)

Serve warm with fun toppings.  I used white cheddar, sour cream and avocado.

Recipe Courtesy:  Betsy Metcalf of Gluten Freedom Atlanta

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