- 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.
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.